Warm Chanterelle Salad With Speck And Poached Eggs Recipes

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WARM CHANTERELLE AND PANCETTA SALAD



Warm Chanterelle and Pancetta Salad image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 9

2 shallots, peeled and minced
1/2 pound chanterelles, trimmed and quartered
1/4 cup pine nuts
7 tablespoons extra-virgin olive-oil
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar
4 large handfuls of mixed greens (such as frisee, arugula, or red oak or bibb lettuce)
Freshly ground black pepper
1/4 pound pancetta, diced

Steps:

  • Cook pancetta in a medium saute pan over low heat until crisp, about 20 minutes. Drain on paper towels, then transfer to a large bowl. Pour off fat from pan (a thin film will remain). Increase heat to medium, add shallots to pan, and cook until tender, about 15 minutes.
  • Increase heat to high; add chanterelles and pine nuts and saute until both are lightly browned, about 5 minutes. Transfer mixture to bowl with pancetta.
  • In the same pan, warm oil over medium heat, then whisk in lemon juice and vinegar and heat through, scraping up the flavorful browned bits from the bottom of the pan.
  • Add mixed greens to bowl with pancetta, chanterelles, and shallots. Add the warm vinaigrette and toss salad well. Divide between 4 plates and season to taste with pepper.

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