Pancetta Salad Recipe
Mixed greens, with portabello mushrooms, red pepper strips, pine nuts, sundried cranberries, and feta. Drizzled with hot pancetta dressing.
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Salad
In a large bowl, combine the mixed greens, sliced portabello mushrooms, red bell pepper, toasted pine nuts, sundried cranberries, and crumbled feta cheese. Toss gently to mix.
- 2
Make the Pancetta Dressing
In a skillet over medium heat, cook 1 cup of diced pancetta until crispy. Remove the pancetta and set aside, leaving the fat in the skillet. Add 1/4 cup of balsamic vinegar and 1 tablespoon of Dijon mustard, whisking to combine. Stir in the cooked pancetta and season with salt and pepper to taste.
- 3
Serve
Drizzle the hot pancetta dressing over the salad immediately before serving. Toss lightly to coat and enjoy!
