Warm Chanterelle & Pancetta Salad
Think of this salad as a close cousin of the classic "Spinach Salad with Warm Bacon Dressing" - only better!
The earthy flavor of chanterelles is highlighted by rich pancetta and the nuttiness of pine nuts and sherry vinegar.
Toss with some spicy salad greens and you've got a whole lotta flavor going on.
Cook the pancetta in a medium skillet over low until crisp. This should take bout 20 minutes.
Drain the pancetta and blot with paper towels. Transfer to a large bowl.
Pour the extra fat off of the pan, leaving a thin film.
Place the skillet over medium heat, add the shallots, and cook until tender.
Increase the heat to high and add the chanterelles and pine nuts. Sauté until both the nuts and the mushrooms are lightly browned, about five or six minutes.
Transfer to the bowl containing the cooked pancetta.
In the same pan, warm the olive oil over medium heat.
Whisk the lemon juice and the vinegar into the oil and allow it to heat through. Scrape up the tasty browned bits of mushroom from the bottom of the pan.
Add the mixed greens to the bowl containing the pancetta and mushrooms.
Add the warm vinaigrette and toss well.
Divide between four plates and season to taste with pepper