Strawberry, Asparagus & Crispy Pancetta Salad

Directions

1. 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.
2. Add the pancetta to a skillet and cook until crispy, about 5-7 minutes. Remove from the pan, leaving any renderings.
3. 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.
4. Place the greens on a large serving platter. Toss with the dressing to coat.
5. Arrange the strawberries, crispy pancetta, asparagus, and chopped pecans on top of the dressed greens. Enjoy!