A warm salad of luscious wilted greens topped with a fantastic mix of shrimp, pancetta and mushrooms. The warm vinaigrette drizzle is a perfect finish to the dish.
1⁄2 lb. pancetta, cut into cubes
2 tbsp. minced shallots
1⁄2 lb. mushrooms, sliced
1 lb. large shrimp, deveined, tails on
1 fennel bulb, thinly sliced
1⁄2 head chicory, torn into pieces
1⁄2 lb. kale, torn into pieces
1 Belgian endive, torn into pieces
1⁄2 cup balsamic vinegar
2 tbsp. olive oil
1 tbsp. Dijon mustard
Salt and pepper
1. In large skillet, cook pancetta until lightly browned. Remove from pan. In drippings, sauté shallots and mushrooms until tender. Add shrimp; sauté until they turn pink, about 2 min.
2. Remove shrimp mixture from skillet and reserve. In same skillet, sauté fennel, chicory, kale, and endive until barely wilted, adding olive oil if necessary. Remove from skillet and place in large bowl.
3. In same skillet, heat vinegar, oil, Dijon, sugar, and salt and pepper to taste; bring dressing to a boil.
4. For service; scatter shrimp mixture and pancetta over greens; pour hot dressing on top.