Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad

Ingredients

• 0.3 cup apple cider vinegar 
• 1 cup apple cider 
• 5 ounces baby arugula 
• 1.5 pounds butternut squash trimmed peeled
• 12 cups endive for soup (save ribs )
• 2 teaspoons dijon mustard 
• 0.5 cup hazelnuts 
• 0.5 cup olive oil extra virgin extra-virgin
• 1 cup pancetta halved thinly sliced
• 8 servings pepper freshly ground
• 8 servings salt 
• 2 tablespoons shallots finely chopped
• 2 teaspoons sugar 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• whisk
• broiler
• ziploc bags
• spatula
• slotted spoon
• peeler

Directions

1. Heat oven to 350°F with rack in middle.
2. Roast hazelnuts on a baking sheet in oven until fragrant and pale golden inside (cut one open to test), 8 to 10 minutes (keep oven on). Wrap hot nuts in a towel and rub together to remove any loose skins. Halve nuts.
3. While nuts are roasting, cook pancetta in a 9- to 10-inch heavy skillet over medium heat, stirring occasionally, until crisp.
4. Transfer with a slotted spoon to paper towels to drain.
5. Increase oven to 425°F with rack in middle. Lightly oil baking sheet.
6. Halve squash lengthwise and seed. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper in a large bowl until coated.
7. Spread ribbons evenly on a 13- by 9-inch baking sheet, or arrange ribbons into a 13- by 9-inch rectangle on a larger baking sheet.
8. Bake until tender, 15 to 20 minutes, then turn on broiler and broil until lightly browned, 30 seconds to 1 minute.
9. Bring cider to a boil in a small saucepan, then boil until reduced to 1/4 cup, about 5 minutes.
10. Whisk reduced cider with cider vinegar, shallot, Dijon mustard, sugar, and 1/2 teaspoon salt in a medium bowl.
11. Add 1/2 cup oil in a slow stream, whisking, and whisk until emulsified.
12. Toss arugula and chicory in a very large bowl with about 1/2 cup vinaigrette (there will be some left over). Then toss in pancetta and hazelnuts.
13. Cut squash into 8 rectangles and carefully transfer each with a metal spatula to a plate. Divide salad among plates and drizzle a little of remaining vinaigrette on squash.
14. •Salad recipe may be halved or quartered to serve 2 to 4 people, but we suggest roasting full amount of squash because leftovers are delicious!•Chicory can be prepared 1 day ahead and chilled in a resealable plastic bag with a towel.•Hazelnuts can be roasted 1 day ahead and kept at room temperature.•Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature and whisk before using.