Pancetta & Arugula Recipe
Arugula, Crispy Warm Pancetta, Fresh Mozzarella, Cherry Tomatoes, EVOO and Balsamic Reduction
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Ingredients
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Salad
Balsamic Reduction
Optional Garnish
Method
Balsamic Reduction
- 1
Reduce
Combine balsamic vinegar and brown sugar (or honey) and a pinch of salt in a small saucepan over medium heat. Bring to a gentle simmer, then reduce heat to low and simmer, stirring occasionally, until syrupy and reduced by about half (approximately 6–9 minutes). Watch carefully to prevent burning.
- 2
Remove from heat and let cool slightly. The reduction will thicken as it cools. Transfer to a small pourable container or leave in the pan if serving immediately.
Pancetta
- 3
Crisp Pancetta
Place a medium nonstick or stainless steel skillet over medium heat. Add the diced pancetta in a single layer (no added oil required). Cook, stirring occasionally, until the fat renders and the pancetta is crisp and golden, about 6–8 minutes.
- 4
Using a slotted spoon, transfer the crispy pancetta to a plate lined with paper towels to drain. Reserve 1 tablespoon of rendered pancetta fat in the pan (optional) to toss with tomatoes for extra flavor; discard excess fat or save for another use.
Salad Assembly
- 5
Prep Fresh Ingredients
If using whole ball mozzarella, tear into bite-sized pieces. Halve the cherry tomatoes. If arugula is not dry, pat with towels or briefly spin in a salad spinner so dressing will adhere.
- 6
Optional — Warm Tomatoes: Return the skillet with reserved 1 tablespoon pancetta fat to medium heat. Add the halved cherry tomatoes cut-side down and sauté for 1–2 minutes just to warm and lightly blister; this step adds flavor but is optional. Remove from heat and let cool slightly.
- 7
In a large bowl, combine the arugula, mozzarella, cherry tomatoes (warmed or raw), and crispy pancetta (reserve a small spoonful for garnish). Drizzle with 2 tablespoons extra-virgin olive oil. Season with coarse kosher salt and freshly ground black pepper to taste. Gently toss to evenly coat, being careful not to bruise the mozzarella.
- 8
Arrange the salad on a large platter or divide among 4 plates (serves 4). Drizzle the balsamic reduction over the salad in a thin stream. Finish with optional toasted nuts and lemon zest if desired. Serve immediately so the pancetta stays crisp.