Instructions: In a large bowl combine the greens and Gorgonzola.

In a medium skillet over medium heat cook pancetta or bacon until fat is rendered.

Add shallots and cook until pancetta is crisp and shallots are translucent about 6 minutes.

With a slotted spoon transfer pancetta and shallots to greens.

Add vinegar to skillet and cook for about 1 minute.

Remove from heat and whisk in olive oil.

Pour over greens and toss well.

If you cant find the intriguingly sweet dolcelatte (a young gorgonzola) substitute any mild blue cheese.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.