Strawberry, Asparagus, and Crispy Pancetta Salad

A colorful salad with fresh strawberries and asparagus mixed with your favorite fresh greens and topped with crispy pancetta and a drizzle of Barrel Aged Dark Balsamic Vinegar.

Ingredients: 

• 2 Tbsp Strawberry Balsamic Vinegar
• 1 tsp Honey
• 1/4 cup Blood Orange Infused Olive Oil
• 1/2 tsp Sel Gris Sea Salt, divided
• 1/4 tsp Fresh Ground Black Pepper
• 8 slices Pancetta, diced small
• 1 Tbsp Frantoia Italian Extra Virgin Olive Oil
• 8 Asparagus Spears, cut into 1" pieces
• 4 cups Salad Greens
• 1 cup Strawberries, quartered
• 1/3 cup Pecans

Directions:

1. In a small bowl whisk together the vinegar and honey. While whisking, slowly drizzle in the Blood Orange Olive Oil. Season with 1/4 tsp sea salt & pepper. Set aside.
2. Add the pancetta to a skillet and cook until crispy, about 5-7 minutes. Remove from the pan, leaving any renderings.
3. Drizzle Frantoia Olive Oil in pan. Add the asparagus, sprinkle with remaining 1/4 tsp Sel Gris, and cook until bright green, about 3-4 minutes.
4. Place the greens on a large serving platter. Toss with the dressing to coat.
5. Arrange the strawberries, crispy pancetta, asparagus, and chopped pecans on top of the dressed greens. Enjoy!