Strawberry, Asparagus & Crispy Pancetta Salad
Strawberry, Asparagus & Crispy Pancetta Salad
Brie Thompson
4
15 minutes
10 minutes
Sweet strawberries, crisp asparagus, and crunchy pecans make this the salad I crave when the weather warms up. Crispy pancetta adds a salty bite, and a vinaigrette of Strawberry White Barrel Aged Balsamic and Blood Orange Infused Olive Oil ties it all together. Serve this strawberry asparagus salad as a light lunch or a colorful side at your next get together.
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Ingredients
Dressing
- 2 Tbsp Strawberry White Barrel Aged Balsamic
- 1 tsp Honey
- ¼ cup Blood Orange Infused Olive Oil
- ¼ tsp Rainbow Sea Salt
- ¼ tsp Freshly Ground Black Pepper
Salad
- 8 slices Pancetta, diced small
- 1 Tbsp Nocellara Italian Extra Virgin Olive Oil
- 8 Asparagus Spears, cut into 1" pieces
- ¼ tsp Rainbow Sea Salt
- 4 cups Salad Greens
- 1 cup Strawberries, quartered
- ⅓ cup Pecans, chopped
Directions
Whisk together Strawberry White Barrel Aged Balsamic and honey in a small bowl. While whisking, slowly drizzle in Blood Orange Infused Olive Oil. Season with ¼ tsp Rainbow Sea Salt and the pepper. Set aside.
Add the pancetta to a skillet and cook until crispy, 5 to 7 minutes. Remove the pancetta from the skillet, leaving the drippings in the pan.
Drizzle Nocellara Italian Extra Virgin Olive Oil into the skillet. Add the asparagus and sprinkle with ¼ tsp Rainbow Sea Salt. Cook until bright green, 3 to 4 minutes.
Place the greens on a large serving platter. Toss with the dressing to coat.
Top with the strawberries, crispy pancetta, asparagus, and pecans. Serve immediately.