Strawberry, Asparagus & Crispy Pancetta Salad
Strawberry, Asparagus & Crispy Pancetta Salad
Olivelle
6
15 minutes
15 minutes
Salads
A colorful salad with fresh strawberries and asparagus mixed with your favorite fresh greens and topped with crispy pancetta and a drizzle of Barrel Aged Dark Balsamic Vinegar.
Ingredients
- 2 Tbsp Strawberry Balsamic Vinegar
- 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!
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