2 Tablespoons pine nuts, toasted 2 ounces pancetta, chopped 8 large handfuls mixed salad greens 3 roma tomatoes, seeded and sliced lengthwise into quarters 6 Tablespoons olive oil 2 Tablespoons balsamic vinegar 1 Tablespoon fresh oregano, minced 1 Tablespoon fresh basil, thinly sliced 1 Tablespoon shallot, minced 1 teaspoon garlic, minced Salt and freshly ground pepper to taste
Directions
Saute pancetta in a skillet over medium heat until fat is rendered. Increase heat and fry until crisp. Transfer to paper towels to drain.
In a small bowl whisk together balsamic vinegar, oregano, basil, shallot and garlic. Slowly add oil, whisking vigorously until well blended. Season with salt and pepper to taste.
In a salad bowl, combine greens and vinaigrette and toss well.
Arrange a mound of salad on individual plates and sprinkle with pine nuts and pancetta. Surround each salad with 3 tomato slices. Sprinkle with salt and pepper. Serve immediately.
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