Ingredients
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 cup fresh mint
4 slices pancetta
2 cups pea shoots
3 cups mixed baby mesclun
Coarse salt and freshly ground pepper, to taste
Preparation
Place lemon juice in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Tear 1/3 cup mint into small pieces, and add to vinaigrette. Let stand at room temperature for 1 hour.
Cook pancetta in a skillet over medium heat, turning once, until crisp, about 10 minutes. Drain on paper towels.
Strain vinaigrette through a fine sieve into a small, clean bowl, pressing on mint to extract liquid.
Toss together pea shoots, mesclun, and remaining whole mint leaves in a bowl, and arrange on serving plates. Drizzle vinaigrette over greens. Season with salt and pepper, and serve immediately with the pancetta on the side.
