STRAWBERRY, ASPARAGUS & PANCETTA SALAD WITH POMEGRANATE VINAIGRETTE
A colorful salad with fresh strawberries and asparagus mixed with your favorite fresh greens and topped with crispy pancetta and a drizzle of Barrel Aged Dark Balsamic Vinegar.
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Prep Time: 15 minutes - Cook Time: 15 minutes - Total Time: 30 minutes
Yield: 4-6 servings
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Ingredients:
- 2 Tbsp Strawberry Balsamic Vinegar
- 1 tsp Honey
- 1/4 cup Blood Orange Olive Oil
- Fresh Ground Black Pepper
- 8 slices Pancetta, diced small
- 8 Asparagus Spears, cut into 1" pieces
- 4 cups Fresh Greens
- 1 cup Strawberries, quartered
- 1/3 cup Pecans
- 2 Tbsp Barrel Aged Dark Balsamic Vinegar
- Fresh Ground Black Pepper
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Instructions:
- In a small bowl whisk together the vinegar and honey. While whisking, slowly drizzle in the Blood Orange Olive Oil. Season to taste with the sea salt & pepper. Set aside.
- Add the pancetta to a skillet and cook until almost crispy. Remove from the pan, leaving any renderings.
- Drizzle Frantoia Olive Oil in pan. Add the asparagus, sprinkle with Sel Gris, and cook until bright green.
- Place the greens on a large serving platter. Toss with the dressing to coat.
- Atop the dressed greens, arrange the strawberries, crispy pancetta and asparagus. Finish with the chopped pecans, a drizzle of the Barrel Aged Dark Balsamic Vinegar, and fresh ground black pepper. Enjoy!