INGREDIENTS

  • 1 medium radicchio , cored and cut crosswise into 1/4-inch ribbons (about 1/2 pound)
  • 1 small escarole , cored and cut crosswise into 1/4 -inch ribbons (about 1/2 pound)
  • 1/4 cup salted sunflower seeds
  • 2 tablespoons chopped tarragon
  • 3 tablespoons peanut oil
  • 1/4 cup coarsely chopped pancetta (2 ounces)
  • 1 granny smith apples (peeled, cored and cut into 2-by- 1/4 -inch matchsticks)
  • 1 large shallot , thinly sliced
  • 3 tablespoons sherry wine vinegar
  • salt & freshly ground black pepper

DIRECTIONS

  1. In a large bowl, toss the radicchio, escarole, sunflower seeds and tarragon.
  2. In a medium skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate.
  3. Add the apple and shallot to the skillet and cook over high heat, stirring, until softened and lightly browned, 2 to 3 minutes.
  4. Add the vinegar and boil. Pour the hot dressing over the greens, add the pancetta and toss well. Season with salt and pepper and serve immediately.