Endive Salad with Pancetta

Ingredients

• 1 head belgian endive separated
• 2 heads belgian endive 
• 0.5 cup cheese blue with maytag) crumbled
• 2 stalks celery 
• 1.5 cups mushrooms fresh quartered
• 2 tablespoons juice of lemon fresh
• 0.3 cup mirin (rice wine)
• 0.3 cup olive oil 
• 4 slices pancetta chopped thin
• 1  delicious apple diced red
• 1  shallots finely chopped
• 0.3 cup sherry wine vinegar 

Equipment

• frying pan
• whisk

Directions

1. Saut pancetta and shallot in a large skillet over medium heat 5 minutes or until browned.
2. Add mirin and wine vinegar; simmer 2 minutes.
3. Whisk in oil. Set aside, and keep warm.
4. Combine sliced endive, celery, apple, and mushrooms; sprinkle with lemon juice, and toss well. Arrange salad on individual serving plates. Tuck several endive leaves around edge of each salad.
5. Drizzle with reserved warm dressing, and sprinkle with blue cheese.