Ever since eating this salad in Paris, R has been periodically mentioning wanting to try to reproduce it at home. If you ask me, I think he was just looking for ways to incorporate lardons (small cubes of bacon) in a salad.
R and I like to play the "who gets credit for this idea" game. I'll admit, sometimes he has good ideas. (Don't tell him I said that)
R's Parisien Salad
Lettuce (enough to serve 2 people) - we used this organic mix
~ 1.5 inch thick round of pancetta (cut into small cubes)
cremini mushrooms - sliced
roasted red pepper - I sliced about 5 pieces from a jar
cucumber, as desired
plum tomatoes - 2 cubed
pine nuts - as desired
1/2 green pepper - cubed
feta - as desired
parmesan - shaved
Pan fry bacon for approximately 8 minutes. Add cremini mushrooms to bacon and continue to pan fry. In the meantime prepare lettuce, roasted red pepper, green pepper, tomato, cucumber and feta in a bowl. Once bacon and mushroom is ready, strain fat (I like to use a slotted spoon and some paper towel). Add warm components to salad. Plate and add shaved parmesan. Drizzle salad dressing (recipe below) overtop.
Balsamic Dijon Salad Dressing
3 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 cloves garlic -- minced
1/2 cup olive oil
Whisk first 4 ingredients in medium bowl to blend. Gradually whisk in oil. Season with salt and pepper to taste.