Inspired by a salad we had at the Red Marin Restaurant at the Hyatt Regency Mission Bay in San Diego. Their pancetta was candied with black pepper, so I added some fig jam to the fried pancetta bits along with some coarse ground black pepper to replicate the taste. In addition to the arugula, I also added some baby lettuce greens for variety and to tame the bitter bite. A great summer salad with just a few simple ingredients that's replete with flavor!
INGREDIENTS:
5 oz. diced pancetta
1 tbsp. fig jam
1/2 tsp. coarse ground black pepper
12 oz. cherry tomatoes, halved
1 cup arugula
1 cup baby lettuce greens
3 mini Burrata cheese balls, each cut in half
Balsamic vinegar
Extra virgin olive oil
1. Brown the diced pancetta in a medium skillet over medium heat until crispy, stirring occasionally. Drain the fat and stir in 1 tbsp. of fig jam and 1/2 tsp. coarse ground pepper; set aside.
2. Combine arugula and baby lettuce greens and place onto a platter. Top with halved cherry tomatoes and halved burratas cheese balls.
3. Sprinkle the top with the fried pancetta and drizzle generously with balsamic vinegar and olive oil.
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