WARM ESCAROLE SALAD WITH SHIITAKE MUSHROOMS AND PANCETTA

Warm Escarole Salad with Shiitake Mushrooms and Pancetta image

Yield Makes 4 servings

Number Of Ingredients 9

5 tablespoons olive oil
4 ounces fresh shiitake mushrooms, stemmed, caps sliced 1/2 inch thick
1 1/4-inch-thick slice pancetta,* chopped
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
2 teaspoons Dijon mustard
1 tablespoon brandy
1 large head escarole, cut into 1-inch pieces

Steps:

Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 2 minutes. Sprinkle with salt and pepper. Using slotted spoon, transfer mushrooms to paper towels; reserve mushrooms.
Heat 1 tablespoon oil in same skillet over medium-high heat. Add pancetta and sauté until crisp, about 2 minutes. Remove skillet from heat. Using slotted spoon, transfer pancetta to paper towels to drain; reserve pancetta.
Carefully whisk vinegar into drippings in same skillet. Bring to simmer over medium heat, scraping up any browned bits. Add Worcestershire sauce, tomato paste, mustard and 3 tablespoons oil, then brandy. Bring to simmer. Place escarole in large bowl; pour warm vinaigrette over. Toss to coat. Mix in reserved mushrooms and pancetta. Season with salt and pepper.
*Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty foods stores.