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894ab1ca cc06 4c3e 99bc 1ed9dbbd444b  2016 03 27 14 54 03
Regine Rafael
Regine Rafael

Sauté thinly sliced red onions and sliced pancetta in olive oil. Add chopped mushrooms (I used Swiss Brown, but you can use any other variant) and a bit of Sherry red wine vinegar. Sauté until mushrooms are browned; set aside. Toss romaine lettuce in a shallow bowl and add some olive oil and a little bit of Sherry red wine vinegar. Add the mushroom-pancetta-red onion mixture and top with crumbled blue cheese.