Recipe: Wilted Salad

2 bunches leaf lettuce* (or mixed greens: spinach, chard, kale)
2 slices pancetta*
1/4 c. chianti vinegar*
1/4 c. water
3 T sugar
Sea salt & fresh ground pepper*
6-8 green onions, minced
2 hard cooked eggs, chopped – optional
*Available at ATI

Wash, drain, and break up greens into bite-sized pieces. Place in bowl. Cook pancetta in skillet until crisp; if there is more than 1/4 c drippings discard extra. Add all of the ingredients except egg; bring to a boil. Pour the hot salad dressing over greens and toss lightly. Sprinkle with chopped egg.
Enjoy! Serv: 6-8

Wine – serve this salad outside with a nice cool glass of Rizzardi Chiaretto Rose or Pinot Grigio.