- 1 1/2 ounces pancetta
- 3 large shallots
- 1 pound fresh chanterelle mushrooms
- 2 ounces Stilton
- 6 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon plus 2 teaspoons Sherry wine vinegar
- 1 4- to 5-ounce bag Bordeaux lettuce mix
- Chop pancetta. Thinly slice shallots. Brush sand off 1 pound fresh chanterelle mushrooms and cut into 1/2-inch-thick slices. Crumble Stilton.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and shallots; sauté until beginning to brown. Add 2 more tablespoons olive oil, then the mushrooms. Sprinkle with salt and freshly ground black pepper. Sauté until the mushrooms are just tender, about 5 minutes. Add 1 tablespoon Sherry wine vinegar and boil until evaporated, stirring constantly. Remove from heat.
- Pour lettuce mix into a shallow salad bowl. Add 2 tablespoons olive oil and toss. Add 2 teaspoons Sherry wine vinegar, season with salt and pepper, and toss again. Add the mushrooms and cheese; toss lightly and serve immediately.