Bitter Greens with Aged Vinegar
Backyard gardeners rejoice, now is the harvest of all your work. Lettuces in particular when not picked young tend to be a little on the bitter side. This is a great way to use the older greens that might otherwise go to feeding the rabbits - that is if you have any!
Ingredients:
5 cups fresh garden greens, such as escarole, endive, chicory frisee, leaf lettuce
1 sweet onion, such as Walla Walla or Maui, sliced thin
100 grams spicy Italian pancetta sliced thin
1 sweet onion, such as Walla Walla or Maui, sliced thin
100 grams spicy Italian pancetta sliced thin
Dressing:
2 tbsp. Jack Daniels Bourbon Honey Mustard
3 tbsp. aged Spanish Sherry Vinegar
2/3 cup extra virgin olive oil such as Primavera Brand
1 teaspoon sea salt
fresh ground pepper to taste
3 tbsp. aged Spanish Sherry Vinegar
2/3 cup extra virgin olive oil such as Primavera Brand
1 teaspoon sea salt
fresh ground pepper to taste
Method:
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Wash and dry the greens, tear into bite size pieces, bag and refrigerate.
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Chop the pancetta and fry crisp, transfer to paper towels to absorb and excess grease and set aside.
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In a medium bowl, whisk together the mustard and vinegar, slowly pour in the oil, whisking all the while until the dressing is smooth and thick.
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Add the sea salt and pepper. Adjust the seasoning to suit your taste.
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To assemble, place the chilled greens in a large serving bowl, add the sliced sweet onion and pour the dressing over, toss to coat all the leaves well. Sprinkle the crisp pancetta over top as garnish and serve
