In a small bowl whisk together the vinegar and honey. While whisking, slowly drizzle in the Blood Orange Olive Oil. Season to taste with the sea salt & pepper. Set aside.
Add the pancetta to a skillet and cook until almost crispy. Remove from the pan, leaving any renderings.
Drizzle Frantoia Olive Oil in pan. Add the asparagus, sprinkle with Sel Gris, and cook until bright green.
Place the greens on a large serving platter. Toss with the dressing to coat.
Atop the dressed greens, arrange the strawberries, crispy pancetta and asparagus. Finish with the chopped pecans, a drizzle of the Barrel Aged Dark Balsamic Vinegar, and fresh ground black pepper. Enjoy!