225 g pancetta cut into small cubes or lardons, or bacon bits
250 g pack chestnut mushrooms mixed fresh sliced
1 large garlic clove finely chopped
50 ml red wine vinegar
150 ml olive oil extra-virgin
440 g chickpeas drained and rinsed canned
350 g young spinach leaves fresh washed and dried if necessary
225 g cheese blue good crumbled (roquefort is )
Equipment
bowl
frying pan
slotted spoon
Directions
Sizzle the pancetta in a frying pan over a low heat for 10 minutes until golden and beginning to crisp.
Remove the pancetta with a slotted spoon to a plate lined with kitchen paper. Raise the heat and throw the mushrooms in with the pancetta fat. Fry the mushrooms for 3-5 minutes until cooked and golden.
Remove to a bowl with a slotted spoon.
Add the garlic to the pan and fry for a minute until lightly brown.
Pour in the vinegar and boil furiously to deglaze the pan. When the vinegar has reduced to a couple of tbsp take the pan off the heat and stir in the olive oil to make a dressing. Season to taste, and set aside.
Put the chickpeas,mushrooms, pancetta and spinach into a large salad bowl and mix with your hands.
Add the dressing and toss thoroughly, adding half the cheese at the end so as not to break it up too much.
Serve the salad scattered with the remaining cheese.
