Strawberry, Asparagus & Crispy Pancetta Salad
Strawberry, Asparagus, and Crispy Pancetta Salad
Olivelle
6
15 minutes
15 minutes
Sweet, salty, and totally satisfying! Fresh strawberries and crisp asparagus come together with your favorite greens, crunchy pancetta, and a drizzle of award winning Strawberry White Barrel Aged Balsamic. A colorful salad that tastes as good as it looks!
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Ingredients
2 Tbsp Strawberry White Barrel Aged Balsamic
1 tsp Honey
¼ cup Blood Orange Infused Olive Oil
½ tsp Rainbow Sea Salt, divided
¼ tsp Fresh Ground Black Pepper
8 slices Pancetta, diced small
1 Tbsp Frantoia Italian Extra Virgin Olive Oil
8 Asparagus Spears, cut into 1" pieces
4 cups Salad Greens
1 cup Strawberries, quartered
⅓ 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 ¼ tsp Rainbow 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 ¼ tsp Rainbow Sea Salt, 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!