Tomato, Pancetta, Bresse
Blue and Arugula Salad
Windset Farms
4 slices pancetta
1/4 cup olive oil
1 small baguette, cut into
1-inch cubes
1 garlic clove, finely minced
1/4 teaspoon kosher salt
2 cups baby arugula
2 Windset Farms* Virtuoso beef-
steak tomatoes, quartered
DRESSING
1/4 cup rice vinegar
1 teaspoon Dijon mustard
1 small shallot, finely minced
1 garlic clove, finely minced
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
Ground pepper
4 ounces Bresse blue cheese or
Cambozola
Preheat oven to 375°F.
Place pancetta slices on a baking sheet topped with parchment paper. Bake for
10-12 minutes, or until crisp. Remove and drain on paper towels.
To prepare the dressing, whisk together vinegar, mustard, shallot and garlic in a
small bowl. Slowly whisk in oil. Season to taste with salt and pepper. Set aside.
Pour the 1/4 cup of olive oil into a rimmed baking sheet. Place in the oven for
2 minutes, then carefully remove and place cubed bread in the oil. Return to the
oven and toast for 3 minutes. Carefully remove from the oven, turn the croutons
and return to the oven for 3 minutes. Transfer the croutons to a bowl and toss with
garlic and salt.
To assemble the salad, arrange arugula and tomatoes on 4 plates. Drizzle with
dressing and add a piece of pancetta to each serving. Break the cheese into pieces
and sprinkle onto the salads. Top with the warm croutons. Makes 4 servings.
Brands may vary by region; substitute a similar product.
