MACHE AND GREEN APPLE SALAD WITH PANCETTA AND ALMONDS

ingredients
6 tablespoons white balsamic vinegar
3 tablespoons minced shallot
6 tablespoons grapeseed oil
1 (3-ounce) package sliced pancetta (Italian bacon)
1/2 cup sliced almonds
16 large butter lettuce leaves
8 cups (lightly packed) mâche rosettes
2 small Granny Smith apples, cut into matchstick-size strips


preparation

Combine vinegar and shallot in bowl; whisk in oil. Season with salt and pepper. Arrange enough pancetta in large skillet to cover bottom. Cook over medium heat until brown, turning and adding more pancetta as slices shrink. Transfer to paper towels. Add almonds to drippings in skillet. Cook until golden, about 3 minutes. Transfer to bowl and cool. DO AHEAD Dressing, pancetta, and almonds can be made 2 hours ahead. Let stand at room temperature.Place 2 lettuce leaves on each of 8 plates. Drizzle with some dressing. Place mâche, nuts, and apples in large bowl; crumble in pancetta. Toss with enough dressing to coat; mound on lettuce.


Bon Appétit, June 2007
Source : Jeanne Thiel Kelley