A colorful salad with fresh strawberries and asparagus mixed with your favorite fresh greens and topped withcrispy pancetta and a drizzle of Barrel Aged Dark Balsamic Vinegar.
2 Tbsp Strawberry Balsamic Vinegar
1 tsp Honey
1/4 cup Blood Orange Infused Olive Oil
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
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 reamaining 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!
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