A summer salad.
1 small shallot, minced
1-½ tablespoons Balsamic vinegar
3-½ tablespoons extra virgin olive oil
1 tablespoon water
2-3 sprigs fresh mint, finely chopped (about 1 teaspoon)
Salt and freshly ground black pepper
¼ pound pancetta (about ½-inch thick slice), diced
6 cups mache (3.5 oz), rinsed and thoroughly dried
½ pound California Bing cherries (about 2 cups), rinsed, pitted and quartered
1 small fennel bulb, thinly sliced or shaved
4 ounces fresh goat cheese, crumbled
1/3 cup hazelnuts or almonds, toasted and coarsely chopped (optional)
For the vinaigrette, mix the shallot and vinegar in a small bowl. Whisk in the oil, then the water. Add the mint; season to taste with salt and pepper.
For the salad, sauté the pancetta in a medium skillet over medium-low heat, stirring on occasion, until crisp, 5-8 minutes. Combine the mache, cherries, fennel, and warm pancetta in a large bowl. Toss with the dressing. Divide between plates and scatter each salad with goat cheese and nuts, if using.
Nutritional Information: ( Per serving based on 4 servings without nuts) 381.93 calories; 15.73 grams protein; 18.93 grams carbohydrates; 28.31 grams fat (10.21 saturated, 13.29 monounsaturated, 2.83 polyunsaturated); 55.08 mgs cholesterol.; 799.65 mgs sodium; 4.19 grams fiber; 11.92 grams sugar; 65 percent calories from fat.