4.3/5
(6 Votes)
Ingredients
- 6 slices pancetta
- 1/4 cup Champagne vinegar
- 2 T. honey
- 1 shallot, minced
- 1/4 cup olive oil
- 1 head Bibb lettuce, leaves torn
- 2 T. chopped fresh tarragon
- 3 hard-boiled eggs
Preparation
Step 1
In skillet, cook pancetta over medium-high heat until crispy, 2 minutes per side. Transfer to paper towels. In same skillet, heat pancetta drippings, vinegar, noey and shallot, 3 minutes. Off the heat, whisk in oil; season. Arrange lettuce on platter; top with eggs, crumbled pancetta,, dressing and tarragon.
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