Radicchio Salad

By katiemwilson

Ingredients

• 4 oz (about 8 thin slices) pancetta
• 3 heads Treviso radicchio (about 1 1/2 lbs), quartered lengthwise
• 1/2 c walnut oil
• 2 shallots, finely chopped
• 1/2 c ch vinegar
• 2/3 c walnuts, chopped and toasted
• 1/2 t salt
• 1/4 t pepper
• 2 oz Young Pecorino Toscano cheese, shaved

Preparation

Step 1

Heat skillet over medium heat. Arrange pancetta in a single layer. Cook until crisp, about 12 min. Drain on paper towels. Break into pieces. Put radicchio in a large bowl. Add oil to skillet and heat on medium. Add shallots and immediately remove from heat. Whisk in vinegar, walnuts, salt and pepper and pour over radicchio. Toss well and top with pancetta and cheese.