This is an incredibly simple salad packing a punch of flavor. Be sure to seek out a variety of young lettuces and greens for the best flavor. Like the salad mix offered by La Villa Real Farm. This salad is an adaptation of a recipe from Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn.
Wilted Spring Salad with
Roasted Shallots and Cranberries
6 shallots or local young red onions
1 Tablespoon plus ¼ cup balsamic vinegar
6 Tablespoons extra virgin oilve oil
Sea Salt and freshly ground pepper
12 cups mixed baby salad greens
¼ cup mixed herbs such as basil, chervil, and parsley
1 thick slice (3 ounces) pancetta fine diced
¼ cup dried cranberries
Preheat oven to 350º. Combine the shallots or red onions with 1 Tablespoon balsamic vinegar and 2 Tablespoons olive oil, season with sea salt and pepper, in a small oven proof dish. Roast for 20 -25 minutes until golden brown and soft.
Prepare salad greens; wash, spin dry, and tear into bite size pieces, into a large bowl.
In a sauce pan cook pancetta until all fat is rendered over medium heat. Using a slotted spoon remove pancetta and let drain on a paper towel. Drain fat from pan, in the same pan add the remaining ¼ cup balsamic and cook over medium heat until reduced by half. Whisk in remaining 4 tablespoons olive oil. Stir in shallot or onions and cranberries.
Add pancetta to salad greens, pour hot dressing over salad greens and toss quickly. Serve immediately.
Really nice served with La Mancha cheese slices and warm sunny flax bread.
