Ingredients
4 ounces assorted delicate salad greens, such as baby mizuna, baby tatsoi, and chrysanthemum greens (about 8 cups)
8 very thin slices pancetta
2 tablespoons extra-virgin olive oil
2 medium shallots, thinly sliced crosswise
3 tablespoons pine nuts
3 tablespoons sherry vinegar
Coarse salt and freshly ground pepper
Preparation
Combine greens in a serving bowl. Heat a skillet over medium; cook pancetta, turning once, until crisp, 2 to 4 minutes per side. Transfer with tongs to paper towels; drain.
Pour off half of the fat from skillet. Add oil to skillet; place over medium-low heat. When fat is hot but not smoking, add shallots and pine nuts. Cook, stirring, until pine nuts are golden brown, about 2 minutes. With a slotted spoon, transfer pine nuts and shallots to a serving bowl.
Remove skillet from heat. Immediately add vinegar; scrape up browned bits with a wooden spoon. Drizzle warm dressing over salad. Season with salt and pepper, and toss to combine. Top with pancetta and serve.
