Ingredients
- 2 Tbsp Vanilla Pomegranate Balsamic Vinegar
- 1 tsp Honey
- 1/4 cup Blood Orange Olive Oil
- Sel Gris Sea Salt
- Fresh Ground Black Pepper
- 8 slices Pancetta diced small
- 1 Tbsp Frantoia Italian EV Olive Oil
- 8 Asparagus Spears cut into 1″ pieces
- Sel Gris Sea Salt
- 4 cups Fresh Greens
- 1/3 cup Peacans
- 1 cup Strawberries quartered
- 2 Tbsp Balsamic Glaze
- Fresh Ground Black Pepper
Instructions
- In a small bowl whisk together the vinegar and honey. While whisking, slowly drizzle in the orange oil. Season to taste with sel gris & pepper. Set aside.
- Add the pancetta to a skillet and cook until almost crispy. Remove from the pan, leaving any renderings.
- Drizzle Frantoia olive oil in pan. Add the asparagus, sprinkle with sel gris, and cook until bright green.
- Place the greens on a large serving platter. Toss with the dressing to coat.
- Atop the dressed greens, arrange the strawberries, crispy prosciutto and asparagus. Finish with the chopped pecans, a drizzle of Balsamic Glaze, and fresh ground black pepper. Enjoy!
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