Strawberry, Asparagus, and Crispy Pancetta Salad

Strawberry, Asparagus, and Crispy Pancetta Salad



  1. In a small bowl whisk together the vinegar and honey. While whisking, slowly drizzle in the Blood Orange Olive Oil. Season with 1/4 tsp sea salt & pepper. Set aside.

  2. Add the pancetta to a skillet and cook until crispy, about 5-7 minutes. Remove from the pan, leaving any renderings.

  3. Drizzle Frantoia Olive Oil in pan. Add the asparagus, sprinkle with remaining 1/4 tsp Sel Gris, and cook until bright green, about 3-4 minutes.

  4. Place the greens on a large serving platter. Toss with the dressing to coat.

  5. Arrange the strawberries, crispy pancetta, asparagus, and chopped pecans on top of the dressed greens. Enjoy!


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