Arugula and Warm Porcini Salad — Robert St. John

Ingredients

• 1 cup Extra Virgin Olive Oil
• 1 tsp Kosher salt
• 1/2 tsp Black pepper, freshly ground
• 1/2 pound Pancetta (or slab bacon), cut into 1/2 inch cubes
• 1 Tbl Dijon mustard
• 1/4 cup Sherry vinegar
• 1 Tbl Shallot, minced
• 1/2 tsp Garlic, minced
• 1/2 tsp Fresh Thyme, chopped
• 8 cups Arugula, cleaned and dried completely
• 6 ounces Gorgonzola cheese, crumbled