Fremont Salad Recipe

Rinse the spinach and arugula under cold water and spin or pat dry thoroughly. Place in a large mixing bowl and refrigerate until assembly.

Core and thinly slice the Fuji apple into 1/8-inch slices or matchsticks. To prevent browning, toss apple slices with 1/2 teaspoon lemon juice if desired. Thinly slice the red onion into half-moons and separate into rings; place both the apple and onion into the bowl with the greens when ready to toss.

Add 1/4 cup dried cranberries to the greens when assembling the salad so they distribute evenly.

Heat a medium skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until fat renders and pieces are crisp and golden, about 6–8 minutes. If the pancetta is lean and sticking, add 1 teaspoon olive oil to the pan at the start.

Using a slotted spoon, transfer the warm pancetta to a paper-towel lined plate to drain. Reserve 1 tablespoon of the rendered fat in the skillet (or discard if you prefer a lighter salad) and keep pancetta warm until assembly.

Place 1/4 cup dried cranberries and 1 tablespoon toasted walnuts into a small bowl or jar and finely chop or pulse in a small food processor to break them down slightly—this releases flavor and creates texture in the dressing.

In a separate bowl or jar combine 3 tablespoons walnut oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, minced shallot, minced garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake vigorously to emulsify.

Stir the chopped cranberries and walnuts into the vinaigrette. Taste and adjust balance: add up to 1/2 teaspoon lemon juice or another 1/2 teaspoon maple syrup if it needs more brightness or sweetness. If dressing is too thick, thin with up to 1 tablespoon water.

Right before serving, add the sliced Fuji apple, red onion rings, 1/4 cup dried cranberries, and 1/2 cup toasted walnuts to the bowl of chilled greens. Toss gently to combine.

Pour about half of the cranberry-walnut vinaigrette over the greens (reserve additional dressing to pass at table). Toss lightly to coat; add more dressing if needed but avoid overdressing.

Scatter the warm crispy pancetta over the top of the tossed salad so its warmth slightly softens the blue cheese and brightens the dressing aroma.

Crumble 1/2 cup blue cheese over the salad in even clusters and give a very gentle final toss or leave as a topping according to preference.

Divide salad among 4 plates or serve family-style. Finish with a light sprinkle of coarse sea salt and freshly ground black pepper to taste. Serve immediately while pancetta is still warm.