Don Silvers

Dressing

1 shallot finely chopped

1 Tablespoon grainy mustard

2 Tablespoons fresh lemon juice

2 Tablespoons balsamic vinegar

1/2 cup olive oil

Salt and freshly ground black peper

Salad

1/3 cup walnuts coarsely chopped

4 slices pancetta, coarsely chopped

1/2 pound mixed salad greens

2 roasted beets cut into matchsticks

1/4 cup crumbled feta cheese

Prepare the dressing: In a small bowl, combine the shallot, mustard, lemon juice and balsamic vinegar, and whisk to blend. Slowly add the olive oil, whisking until blended. Add the salt and pepper and taste for seasoning. Reserve.

Prepare the salad: Heat a skillet over medium heat. Add the walnuts and toast, tossing often, for 2 to 3 minutes, or until they begin to brown slightly. Remove from the heat and set aside. In the same skillet, saute the pancetta over medium heat, turning to cook evenly, for about 5 minutes, or until browned and crisp. Using a slotted utensil, transfer the pancetta to paper towels to drain.

Place the salad greens in a large bowl. Drizzle half of the dressing over the greens and toss to coat evenly. Arrange the salad greens on individual plates. Decorate with the beets and finish with the toasted walnuts, pancetta, and feta. Serve the remaining dressing on the side. Serves 4-6