Greens with Walnuts, Parmesan and Pancetta Vinaigrette

• servings: 6
• total time: 15 minutes

Ingredients

12 ounces (12 cups) mixed bitter greens, torn

2 tablespoons sherry vinegar

1 tablespoon Dijon mustard

Kosher salt and ground black pepper

6 ounces thinly sliced pancetta, chopped

1 medium shallot, finely chopped

3 tablespoons extra-virgin olive oil

1 cup walnuts, toasted and roughly chopped

1 ounce Parmesan cheese, shaved (about ½ cup)

Directions

1. Place the greens in a large bowl and set aside. In a separate bowl, whisk together the vinegar, mustard and ½ teaspoon salt.

2. In a medium skillet over medium, cook the pancetta, stirring occasionally, until crisp, about 7 minutes. Using a slotted spoon. transfer the pancetta to a paper towel-lined plate. Pour off all but 1 tablespoon pancetta fat from the skillet, then return it to medium heat. Add the shallot and cook, stirring, until light golden brown, about 2 minutes. Add the oil and the vinegar mixture, then remove from the heat and whisk until combined. Let stand for 30 seconds to warm through.

3. Add the warm dressing, walnuts and 1 teaspoon pepper to the greens and toss well. Taste and season with salt. Divide the salad among plates and top each portion with pancetta and Parmesan.

Notes

Bitter greens pair with a rich dressing for this take on salade frisée aux lardons, typically made with frisée lettuce, a poached egg and meaty salt pork for the lardons.

browned and fragrant, 5 to 7 minutes. A sharp Y-shaped vegetable peeler is the perfect tool for shaving the Parmesan cheese. Top with a fried egg for a heartier meal evocative of this salad's bistro roots.

Don't allow the dressing to cool down before adding it to the greens. Its consistency is best when warm, and its heat slightly softens the sturdy greens. By the same token, make sure the greens are not cold when dressed so the dressing doesn't congeal on contact.