Cranberry Pancetta Salad Recipe

Cook cranberries

In a small saucepan over medium heat, combine the fresh/frozen cranberries, chopped dried cranberries, maple syrup, and red wine vinegar. Cook, stirring occasionally, until fresh cranberries begin to burst and the mixture reduces and thickens slightly, about 6–8 minutes.

Add cognac and shallot

Remove pan from heat and carefully stir in the cognac (it may sizzle). Add the minced shallot and Dijon mustard; allow the shallot to soften in the hot mixture for 2 minutes.

Emulsify dressing

Transfer the cranberry mixture to a bowl or jar. Whisk in the extra-virgin olive oil in a slow steady stream until combined and slightly emulsified. If the dressing is too thick, whisk in water 1 tablespoon at a time up to 2 tbsp to reach desired pourable consistency. Season with salt and black pepper to taste. Let the dressing cool while you finish the salad (at least 10 minutes).

Place a medium skillet over medium heat. Add the diced pancetta (no extra oil). Fry, stirring occasionally, until the pancetta is crisp and golden and has rendered its fat, about 6–8 minutes. Use a slotted spoon to transfer the pancetta to a paper-towel-lined plate to drain. Reserve about 1 tablespoon of the rendered fat in the skillet for cooking Brussels sprouts; discard any excess.

Trim the stem ends of the brussels sprouts and halve or quarter them so pieces are bite-sized (depending on size). Heat the skillet with the reserved pancetta fat over medium-high heat and add 1 tablespoon olive oil if needed. Add the brussels sprouts cut-side down in a single layer and let sear without moving for 3–4 minutes to get a golden color. Stir and continue to cook until tender-crisp, about 4–5 more minutes. Season with the sea salt and freshly ground black pepper and finish with 1 teaspoon lemon juice if using. Remove from heat and let cool slightly.

In a large bowl, combine the spring mix and slightly cooled brussels sprouts. Add about two-thirds of the crispy pancetta and toss gently to distribute.

Drizzle about half of the cranberry-cognac dressing over the greens and toss lightly to coat. Taste and add more dressing as desired (reserve some for serving).

Divide the dressed salad onto plates or a large serving platter. Sprinkle the crumbled goat cheese, candied granola, and the remaining pancetta over the top. Finish with an extra grind of black pepper and a light pinch of sea salt if needed.

Serve immediately, passing remaining dressing at the table.