Directions

1. Trim and wash lettuces. Spin dry and tear into bite-size pieces. Toss together in a salad bowl.
2. In a sauté pan, fry the pancetta in the olive oil over medium heat for 2 minutes. Add the garlic and cook for 1 minute more.
3. Deglaze with the balsamic vinegar. Add salt and pepper to taste. Reduce for 2 minutes. Remove from heat.
4. Pour the warm vinaigrette over the salad and toss gently.
5. Garnish with cherry tomatoes and pepper strips. Serve immediately.

Variation: In season, try replacing the chicory with dandelion greens!