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