Name: Frisee, Pancetta and Warm Wild Mushroom Salad with Black Truffle/Soy Vinaigrette
Ingredients: 1 ounce canned black truffle juice (available at specialty food stores)*; 1 ounce fresh lemon juice; 1 ounce mild soy sauce; 3 ounces olive oil; 1 ounce olive oil; 12 ounces (3 cups-before cooking) wild mushrooms, preferably chanterelles or shiitakes; 1 large shallot; 4 tablespoons chives, finely chopped; 8 cups frisee, loosely packed, bottom trimmed and rinsed; 4 ounces pancetta, diced into medium size squares and rendered

Directions

In a bowl, combine all ingredients for vinaigrette and whisk together well. In a saute pan, heat olive oil until smoking. Add mushrooms and saute until they are cooked through, approximately 1 minute, depending on the mushrooms. The mushrooms should be lightly browned. Add minced shallots and chopped chives to the pan and toss thoroughly, remove pan from flame.
Place an equal amount of the frisee in the middle of each of the 4 plates. In a bowl combine the warm mushrooms and the pancetta with the black truffle/soy dressing. Add salt pepper to taste. Spoon an equal amount of the mixture over and around the pile of frisee on each plate. Serve while the mushrooms are still warm.

Cook’s Note

*If you can not find black truffle juice or oil, you can substitute with sherry vinegar

Recipe courtesy of John Villa, Executive Chef, Park View at the Boathouse

Frisee, Pancetta and Warm Wild Mushroom Salad with Black Truffle/Soy Vinaigrette

Ingredients

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Directions

Cook’s Note

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