Endive Salad with Pancetta

Name: Endive Salad with Pancetta
Yield: 6 servings
Ingredients: 4 thin slices pancetta or other bacon, chopped; 1 shallot, finely chopped; ¼ cup mirin (rice wine); ¼ cup sherry wine vinegar; ¼ cup canola oil or olive oil; 2 heads Belgian endive, julienne-sliced; 2 stalks celery, julienne-sliced; 1 Red Delicious apple, diced; 1 1/2 cups small fresh mushrooms, quartered; 2 tablespoons fresh lemon juice; 1 head Belgian endive, separated into leaves; ½ cup crumbled blue cheese (we tested with Maytag)

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This salad showcases several wonderful ingredients: slender heads of pale green endive, salty Italian bacon, and bold blue cheese. Use the whole endive leaves that surround the plate to scoop up the yummy salad toppings.

Recipe by Oxmoor House January 2000

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Endive Salad with Pancetta

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Endive Salad with Pancetta

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Recipe Summary

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