1 cup of torn escarole
1 cup of torn Bibb lettuce
1 green onion, chopped
1 slice of pancetta or bacon, cut into small pieces
2 teaspoons of olive oil
2 tablespoons of balsamic vinegar
1/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper




Combine the first 3 ingredients in a large bowl, and set aside. Cook the pancetta in olive oil in a large skillet until crisp. Remove with a slotted spoon, reserving drippings in skillet. Drain pancetta on paper towels, and sprinkle over salad greens. Add the vinegar, salt, and pepper to drippings in skillet, bring to a boil, stirring constantly. Pour over salad, toss gently. Serve immediately. Makes 2 servings