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
1/4 pound pancetta (about ½-inch thick slice), diced
6 cups mache (3.5 oz), rinsed and thoroughly dried
1/2 pound 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.
YIELD: Serves 3-4
SOURCE: Recipe courtesy of Calcherry.com