October 25, 2016
2 Tbsp Vanilla Pomegranate Balsamic Vinegar
1 tsp Vanilla Honey (Find in Store)
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
4 cups Fresh Greens
1/3 cup Peacans
1 cup Strawberries quartered
2 Tbsp Balsamic Glaze
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!
vanilla pomegranate balsamic vinegar
blood orange olive oil
Sel gris sea salt
Frantoia Italian Extra Virgin Olive Oil
original balsamic glaze
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