Favorite Italian Salad


  • 1 lb. mixed greens
  • 1/2 lb. spinach greens
  • 1 head romaine lettuce
  • 1/8 lb. pancetta, small dice
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup Balsamic vinegar
  • 1/3 cup red wine vinegar
  • 1/2 red onion, sliced
  • 8 thin slices Italian proscuitto, julienned
  • 1 cup pinenuts, toasted
  • 1 cup extra virgin olive oil
  • 1 tablespoon brown sugar
  • 3/4 cup extra virgin olive oil
  • 2 cups parmesan cheese ribbons


  • Wash greens, spin and layer between paper towels. Refrigerate for at least 20 minutes.
  • Heat saute pan. Add olive oil and place pancetta and shallot in pan and saute briefly. Add garlic and saute another 30 seconds until soft. Add balsamic vinegar and simmer to reduce vinegar about half.
  • Meanwhile cover sliced onions with red wine vinegar and allow to soften a few minutes.
  • Place greens in large bowl and add proscuitto and pinenuts.
  • After balsamic vinegar has reduced. Add brown sugar to vinegar. Dissolve sugar and turn off heat. Carefully add olive oil (can spatter) whisking gently. Heat briefly and pour over salad. Add parmesan ribbons. Serve immediately.