A tasty summer salad that has a wonderful balance of sweet and savory.

Ingredients

Vinaigrette:

1 small shallot, minced

1-½ tablespoons Balsamic vinegar

3-½ tablespoons extra virgin olive oil

1 tablespoon water

2-3 sprigs fresh mint, finely chopped (about 1 teaspoon)

Salt and freshly ground black pepper

Salad:

¼ pound pancetta (about ½-inch thick slice), diced

6 cups mache (3.5 oz), rinsed and thoroughly dried

½ pound California Bing cherries (about 2 cups), rinsed, pitted and quartered

1 small fennel bulb, thinly sliced or shaved

4 ounces fresh goat cheese, crumbled

1/3 cup hazelnuts or almonds, toasted and coarsely chopped (optional)

Instructions

For the vinaigrette, mix the shallot and vinegar in a small bowl. Whisk in the oil, then the water. Add the mint; season to taste with salt and pepper.

For the salad, sauté the pancetta in a medium skillet over medium-low heat, stirring on occasion, until crisp, 5-8 minutes. Combine the mache, cherries, fennel, and warm pancetta in a large bowl. Toss with the dressing. Divide between plates and scatter each salad with goat cheese and nuts, if using.

Serves 3 to 4

Nutritional Information: ( Per serving based on 4 servings without nuts) 381.93 calories; 15.73 grams protein; 18.93 grams carbohydrates; 28.31 grams fat (10.21 saturated, 13.29 monounsaturated, 2.83 polyunsaturated); 55.08 mgs cholesterol.; 799.65 mgs sodium; 4.19 grams fiber; 11.92 grams sugar; 65 percent calories from fat.