Arugula Salad with Asparagus, Peas & Pancetta Crisps
So many times when I’m eating a salad they fall flat. No flavor, boring, and I’m just forcing myself to eat it because it’s healthy. Well- not this salad! It’s delicious, flavorful, and packed with flavor. My kind of salad!
Ingredients
3 cups arugula
6 thin slices pancetta
1/2 cup sugar snap peas
2 asparagus
Parmesan
2 tablespoon chopped toasted walnuts (or any kind of nuts you’d like)
1 teaspoon chopped fresh mint
Vinaigrette:
1/2 small shallot, minced
1 teaspoon dijon mustard
1/2 teaspoon honey
2 tablespoons champagne vinegar
1 tablespoon grapeseed oil
Salt, Pepper
Instructions
Preheat your oven to 400 degrees F
On a parchment paper lined sheet tray add your pancetta rounds. Bake until a beautiful golden brown, about 5-10 minutes depending on the thickness. Once cooked add the rounds to a paper towel to let the excess fat drain off
While the pancetta is cooking heat a saute pan up over medium high heat. Without any oil or fat add the sugar snap peas. Let them char slightly on each side. Once slightly charred take them off of the heat and roughly chop
Hold the end of a stalk of asparagus in your hand. Using a peeler carefully peel long strands of the asparagus
Add the arugula to a salad bowl and to the top of the arugula add some pancetta crisps, the sugar snap peas, asparagus ribbons, sliced mint, walnuts, and shaved parmesan
In a small bowl make the vinaigrette by mixing together the diced shallot, Dijon, honey, champagne vinegar, salt, and pepper
While whisking slowly add in your grapeseed oil
Toss the salad with the vinaigrette and eat! So good
