Arugula & Baby Greens Salad with Tomatoes, Fig Jam Pancetta, Olive Oil & Balsamic Vinegar

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. 

Drain the fat from the pancetta and stir in fig jam and black pepper.