Rated 5.0 stars by 1 users
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!
Comments will be approved before showing up.
Never miss a recipe again! Sign up today and you will be the first to receive new Olivelle recipes in your inbox.
Be the first to learn about hot new products, inspirational recipes, and tasty deals!
Sign up today for inspirational recipes, hot new products, and tasty deals!