4 1/8-inch slices of pancetta, diced2 teaspoons brown sugar1/2 teaspoon water
1/4 cup Dwight Miller Apple Cider Vinegar
2 tablespoons Dijon mustard
2 tablespoons Dwight Miller Maple Syrup
1/4 teaspoon salt, plus more to taste1/3 cup olive oilPepper, to taste
6 cups Olivia’s Organics Saute Blend (or your own mix of brussels sprouts, chard and kale)
4 ounces crumbled gorgonzola
3 Bosc pears, cored and diced
Add pancetta to a medium-sized cold nonstick pan. Turn the heat on medium and cook pancetta until crisp. Drain on paper towel. Remove grease from pan and wipe clean. Add pancetta back to the hot pan, and turn the heat back on to medium. Add brown sugar and water. Once the brown sugar has melted and coated the pancetta — about 2-3 minutes — remove from pan. Be careful, as the sugar can burn easily.In a small bowl, whisk together organic apple cider vinegar, mustard, maple syrup, and salt. Slowly whisk in olive oil. Season with salt and pepper.
In a large bowl, toss greens, gorgonzola, pears, and pancetta. Season with salt and pepper. Toss salad with dressing. Taste to make sure the seasoning is correct. If necessary, add more salt and freshly cracked pepper.
Adapted from Pop Sugar
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This recipe was most recently featured in
Boston Organics Newsletter No. 07 of 2015.