Easy Italian Romaine Wedges With Pesto Vinaigrette

Ingredients

• 1 (3 ounce) package pancetta, cut crosswise into 1/4 inch strips
• 1/4 cup extra virgin olive oil
• 1 tablespoon pinot grigio italian wine vinegar
• 2 tablespoons basil pesto
• sea salt & freshly ground black pepper
• 2 small romaine lettuce hearts, halved lengthwise
• 1/2 cup shredded shredded Montasio Stravecchio cheese or parmesan cheese, riggiano
• 1/4 cup red onion, thinly sliced

Directions

1. 1

   In skillet, cook pancetta over medium heat until crisp (4-5 minutes); drain on paper towels.

2. 2

   In mixing bowl whisk together olive oil, vinegar and pesto. Season with salt and pepper.

3. 3

   Arrange romaine wedges on serving plates. Sprinkle with cheese; drizzle 1 tablespoon dressing over center of each wedge. Sprinkle onions over wedges and drizzle with remaining dressing. Garnish with pancetta.