Insalata with Radicchio and Pancetta
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Insalata with Radicchio and Pancetta
Insalata with Radicchio and Pancetta
4 slices pancetta (in our Deli)
1 (5- oz.) bag Ready Pac Baby Arugula
1 cup chopped radicchio chopped
1/2 cup Parmigiano-Reggiano cheese (in our Deli) shredded
3 tbsp. pine nuts toasted
2 1/2 tbsp. top quality extra virgin olive oil
2 1/2 tbsp. Nob Hill Trading Co. Aged Balsamic Vinegar
Salt and pepper to taste freshly ground
Prep time: 10 minutes, Cook time: 6 to 10 minutes

Cook pancetta in a medium skillet over medium heat for about 3 to 5 minutes on each side or until very crisp. Remove from skillet and drain on paper towels; coarsely crumble. Place pancetta, arugula, radicchio, cheese and pine nuts in a large bowl. Whisk together oil, vinegar, salt and pepper. Drizzle over salad and toss well to coat.

Makes 4 servings.
Wine Suggestion
390 calories, 12 g protein, 34 g total fat (10 g sat., 0 g trans), 8 g carbohydrate, 2 g fiber, 3 g sugar, 35 mg cholesterol, 650 mg sodium, 10 points