Thursday, July 17, 2008

Nectarine and Pancetta Salad

2 Tb. red wine vinegar
1 shallot, minced
2 tsp. fresh lemon juice
3 Tb. olive oil
3 Tb. grapeseed oil
1 tsp. sugar

1/2 large red onion
1 small package cubed pancetta (Trader Joe's)
2 tsp. sugar
1 tsp. red wine vinegar
2 packages spring mix (12 oz.)
3 large nectarines, sliced

Stir together red wine vinegar, shallot, lemon juice, olive oil, grapeseed oil, and 1 tsp. sugar. Season with salt and pepper. Set aside.

Cook pancetta in a large skillet over medium heat until nearly crisp. Add red onninon and saute until soft. When onions are soft, add 2 tsp. sugar. When sugar is dissolved, add 1 tsp. vinegar. Remove from heat.

Toss spring mix with dressing and top with sliced nectarines and onion pancetta mixture. Serve immediately.

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