Roasted Mushroom Salad with Burrata and Crispy Pancetta

Roasted Garlic Vinaigrette:

• 1 whole garlic bulb
• 1/4 cup olive oil, divided
• 2 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Salad:

• 2 tablespoons olive oil
• 1/2 pound mixed wild mushrooms, sliced
• 1 tablespoon finely chopped thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon finely chopped chives
• 1/3 cup diced pancetta
• 6 cups mixed baby greens
• 8 ounces burrata cheese, torn

Preheat oven to 425°F.

Cut away top 1/4-inch from garlic bulb to expose cloves. Drizzle with 1 teaspoon oil and wrap in double layer of foil. Roast for 25 to 30 minutes or until soft and tender. Squeeze out cloves of garlic into small bowl; mash with fork. Stir in vinegar, mustard, salt, and pepper. Whisk in remaining olive oil.

Heat oil in sauté pan set over medium heat. Cook mushrooms, thyme, salt, and pepper for 8 to 10 minutes or until golden brown and tender. Stir in lemon juice, lemon zest, and chives. Transfer to plate.

Reduce heat to medium-low. Cook pancetta for 6 to 8 minutes or until golden brown and crispy. Transfer to paper towel–lined plate.

In a bowl, toss greens with half of the vinaigrette; arrange on serving plate. Scatter mushrooms over top. Tear burrata into pieces; arrange over top. Drizzle with remaining vinaigrette. Sprinkle with pancetta.