The New Wedge Salad

Ingredients

• Red and golden beets
• Kosher salt
• Olive oil
• 3/4 lb pancetta
• Iceberg Lettuce
• Hazelnuts
• Roquefort cheese
Lemon Parsley Vinaigrette
• 1/4 c fresh lemon juice
• 1/2 clove minced garlic
• 1/2 tsp black pepper
• 1 tsp sugar
• 1 tbsp flat-leaf parsley, chopped
• Extra-virgin olive oil

Instructions

1. For Salad
2. Wrap beets, a sprinkling of kosher salt and a little olive oil in aluminum foil. Roast at 375 until tender, about 1 hr. Set aside to cool Dice pancetta into 1/2-inch pieces. Cook in a skillet over medium heat until fat is rendered and pancetta is golden and cooked, about 20 min. Reserve a few tablespoons for the fat.
3. Slice iceberg lettuce and serve with pancetta, sliced beets, toasted hazelnuts, crumbled Roquefort cheese and Lemon Parsley Vinaigrette.
For Vinaigrette
4. Stir together lemon juice, garlic, black pepper, sugar and flat-leaf parsley. Combine reserved pancetta fat and enough extra-virgin olive oil to make 1/2 cup and whisk into dressing.