Here’s what you will need:
4 ounces pancetta, diced
3 cups cubed baguette
1 head radicchio, chopped
4 cups roughly chopped red lettuce
1 cup crumbled blue cheese (or gorgonzola)
4 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
In a skillet, cook the pancetta over medium heat until crispy – about 10 minutes. Transfer to a paper towel-lined plate.
Cook the bread in the skillet drippings over medium-high heat for about 10 minutes. Stir until toasted.
In a large bowl, toss together the radicchio, red lettuce, blue cheese, pancetta, and toasted baguette. Drizzle with olive oil and balsamic vinegar. Toss to coat. Season with salt and pepper to taste.
*Make this salad a meal by adding grilled chicken or steak.