Roasted Mushroom Burrata Salad with crispy Pancetta
For those times when you’re feeling virtuous but also want something cozy, look to this mixed green burrata salad topped with warm garlicky mushrooms, crispy pancetta, and creamy burrata.
Preheat the oven to 425 °F.
Cut away the top 1/4-inch from the garlic bulb to expose cloves. Drizzle with 1 teaspoon of oil and wrap in a double layer of foil. Roast for 25 to 30 minutes or until soft and tender. Squeeze out cloves of garlic into a small bowl; mash with a fork Stir in vinegar, mustard, salt, and pepper. Whisk in remaining olive oil.
Heat oil in saut pan set over medium heat. Cook mushrooms, thyme, salt, and pepper for 8 to 10 minutes or until golden brown and tender. Stir in lemon juice, lemon zest, and chives. Transfer to plate.
Reduce heat to medium-low. Cook pancetta for 6 to 8 minutes or until golden brown and crispy. Transfer to a paper towel lined plate.
In a bowl, toss greens with half of the vinaigrette; arrange on a serving plate. Scatter mushrooms over top. Tear burrata cheese into pieces; arrange over top. Drizzle with remaining vinaigrette. Sprinkle with pancetta.