This salad is very simple to make, but it doesn't taste simple. Decadent doesn't have to be difficult. The pancetta is from The Fatted Calf, they sell local, organic, humanely raised meat at a stand at the Ferry Building Farmer's Market on Saturdays.
Ingredients:
1 bunch pea shoots
1 bunch arugula
1 coil pancetta, chopped
4 cloves garlic confit, chopped
1 Tbsp garlic oil from confit
2 eggs, hard boiled
2 tsp balsamic vinegar
salt & pepper to taste
The eggs can be boiled in advance and allowed to cool. Pick through the greens and rip the leaves off the stem, roughly in bite sized pieces. Rinse thoroughly and set aside. Meanwhile, heat up a non-stick skillet and fry the pancetta until crisp, then use tongs to remove the pancetta and set aside. Add garlic oil and garlic confit. Working in batches, wilt the greens in the pancetta fat. It only takes a few seconds, you don't want to cook it it the whole way, just wilt and warm the greens. Toss and assemble the salad and drizzle just a bit of balsamic vinegar on top to cut the fat, season with salt and pepper, and serve.
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