A Family Favourite

Here is one of my favourite new salads I love to make: Mushroom, Pancetta and Parmesan Salad

For the pancetta:
- Put 6 slices of pancetta on a baking sheet in the oven at 250 F for 20-25min or until crispy
- Remove and let cool
- Break into pieces

For the mushrooms:
- Slice 450 grams (20-30) button mushrooms 
- Melt 1 tbsp of butter on medium-high heat
- Once butter is melted add mushrooms and fry until crispy (or until they have a golden brown colour)

To assemble salad:
- In bowl place a handful per person of arugula (has a nice bite to it!)
- On top layer mushrooms and pancetta
- On top of that shave real parmesan over-top (nice long shaved pieces, use a potato peeler for best results!)

For a quick dressing:
- In a jar combine
      - 1 tsp of Dijon Mustard
      - 1/3 cup Olive Oil
      - 4 tbsp Champagne or White Balsamic Vinegar
      - Pinch of brown sugar
      - Salt and Pepper to taste

- Shake well and pour over salad


As Julia Child would say, bon appetit!