This simple yet amazing Pancetta Vinaigrette will put a spark in any salad you make!
Start with some diced pancetta in a saute pan on medium high heat. Pancetta is Italian bacon made of pork belly meat that is salt cured and spiced with black pepper and sometimes other spices. It is delicious!!
Let the pancetta sweat in the pan for a few minutes, then add some finely chopped shallots.
Some fresh rosemary, finely chopped.
And finely chopped garlic. Saute until pancetta is slightly crispy and the shallots and garlic are just slightly golden. Pour into a measuring cup or bowl and let cool slightly.
Add about 1/3 cup of balsamic vinegar.
Add about 1/2 teaspoon of Cottage Blend. The blend of celery seed, onion, thyme and black pepper will compliment the seasonings in the pancetta.
Whisk in some good quality extra virgin olive oil. Whisk as fast as your hand can go for a minute or so and this will emulsify the olive oil and thicken it.
Drizzle over a delicious spring greens topped with grilled chicken breast, fresh avocado and black bean/quinoa. It was quite a meal!
|Prep Time: 5 minutes||Cook Time: 10 minutes||Difficulty: Easy||Servings: 1 cup|
Saute pancetta in medium high heat pan for a minute or two, then add shallot and rosemary. Saute for 2 more minutes, then add garlic and continue to saute until pancetta is crispy and shallots and garlic are slightly golden brown.
Pour into measuring cup and let cool slightly.
Add balsamic vinegar and Cottage Blend.
Briskly whisk in extra virgin olive oil and whisk until thickened.
Pour over your favorite greens or use as a marinade.
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