Salad

• 2 ounces pancetta or bacon, diced
• 2 small heads butter lettuce, leaves separated
• 2 small apples, cored and sliced thin
• 1 small celery root, peeled and julienned
• Herb-Buttermilk dressing (recipe follows)
• Kosher salt and freshly ground pepper

Herb-Buttermilk Dressing

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/3 cup Simi Chardonnay
• 1 tablespoon Dijon mustard
• 2 bunches fresh chives, chopped
• 1/4 cup chopped flat-leaf parsley
• 2 small shallots, minced
• 2 cloves garlic, minced
• Kosher salt and freshly ground pepper

Make the dressing: Whisk together the mayonnaise, sour cream, Chardonnay and mustard in a small bowl. Stir in the chives, parsley, shallots and garlic. Season to taste with salt and pepper. Refrigerate any unused dressing in a sealed container.

Make the salad: Heat a medium skillet over medium-high heat. Add the pancetta and cook for 8 to 10 minutes until crisp. Transfer to a paper towel-lined plate with a slotted spoon.

Put the lettuce leaves in a large bowl. Add the apples, celery root and pancetta. Toss to combine. Add the dressing to taste. Season to taste with salt and pepper.