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.
Servings: 6
Prep Time: 15 mins
Cook Time: 15 mins
Ingredients:
-
1 tsp Honey
-
1/2 tsp Sel Gris Sea Salt, divided
-
1/4 tsp Fresh Ground Black Pepper
-
8 slices Pancetta, diced small
-
8 Asparagus Spears, cut into 1" pieces
-
4 cups Salad Greens
-
1 cup Strawberries, quartered
-
1/3 cup Pecans
Directions:
-
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.
-
Add the pancetta to a skillet and cook until crispy, about 5-7 minutes. Remove from the pan, leaving any renderings.
-
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.
-
Place the greens on a large serving platter. Toss with the dressing to coat.
-
Arrange the strawberries, crispy pancetta, asparagus, and chopped pecans on top of the dressed greens. Enjoy!
