Mushrooms, pancetta and parmigiano reggiano make this salad umami-rich and satisfying. Almost a meal in itself.
Ingredients
- ½ pound thick sliced pancetta, cut into ½
- 5-6 shiitake mushrooms, stems removed and sliced
- 2 T minced shallot, divided
- 1 T Spanish sherry vinegar
- 3 T olive oil
- 5 ounces arugula
- 1 ounce of parmigiano reggiano, shaved
Directions
- 1Cook the pancetta chunks in a medium hot pan until they begin to crisp. Remove from pan and drain on a paper-towel lined plate. Set aside.
- 2Saute the mushrooms with 1 T of the shallots in the rendered fat from the pancetta until mushrooms are browned and soft. About 5 minutes.
- 3While the mushrooms are sautéing, combine 1 T shallots and vinegar together in a small bowl. Gradually whisk in olive oil to create an emulsion. Season with salt and pepper to taste.
- 4Toss arugula with dressing and mound it in the middle of a serving platter. Add the arugula with the mushrooms and pancetta to the platter and top with parmigiano reggiano shavings.
