Bitter greens—such as frisée, endive, radicchio, escarole, and arugula—paired with a rich dressing are an ideal counterpoint for this flavor-filled salad. Use any combination of the greens, but don't skimp on toasting the walnuts! Developing their flavor is an essential part of this dish.
- 12 ounces (12 cups) mixed bitter greens, torn
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- Kosher salt
- 6 ounces thinly sliced pancetta, chopped
- 1 medium shallot, finely chopped
- 3 tablespoons extra-virgin olive oil
- 1 cup walnuts, toasted and coarsely chopped
- 1 teaspoon ground black pepper
- 1 ounce Parmesan cheese, shaved (about 1/2 cup)
Place the greens in a large bowl and set aside. In a separate bowl, whisk together the vinegar, mustard and 1/2 teaspoon salt.
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 sit for 30 seconds to warm through.
Add the warm dressing, walnuts and 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.