Warm Chicory Salad With Wild Mushrooms & Pancetta Vinaigrette

Name: Warm Chicory Salad With Wild Mushrooms & Pancetta Vinaigrette
Prep time: 44 min
Cook time: 44 min
Total time: 44 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters toasted chopped almonds; 59 milliliters dried currants; 118 milliliters dry sherry; 1 pinch Pinch of fresh thyme leaves; 1 small garlic clove, minced; 1 teaspoons Kosher salt and pepper to taste (about each); 28 grams manchego cheese; 454 grams mixed foraged and cultivated mushrooms (chanterelles, black trumpets, hedgehogs, oysters, crimini, etc.); 59 milliliters olive oil; 79 milliliters pure olive oil + olive oil as needed; 170 grams Italian pancetta, minced; 4 servings Salt and pepper to taste; 1 shallot, peeled and minced; 79 milliliters sherry vinegar; 1 thyme sprig; 59 milliliters water

You can never have too many main course recipes, so give Warm Chicory Salad With Wild Mushrooms & Pancetta Vinaigrette a try. One serving contains 800 calories, 19g of protein, and 73g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up olive oil, currants, garlic clove, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes around 44 minutes.