Warm Pancetta Vinaigrette with Greens and Toasted Pepitas
4 oz Pancetta, 1/4 “ dice
1 TBSP Grainy Mustard
1 ea. Shallot, minced
½ Cup Cider or Red Wine Vinegar
¾ Cup Olive Oil
Cook pancetta in a skillet over low/medium heat until golden brown. Remove pancetta and keep the rendered fat in the pan.
Cook the minced shallot over low/medium heat in the pancetta fat until caramelized.
Turn off the heat, add mustard and stir until thick. Deglaze with vinegar and turn the heat on to medium.
Quickly whisk in oil and remove from heat. Return the pancetta to the pan.
8 Cups Greens; Kale or Mustard Greens preferred
1 Cup Pepitas, lightly toasted
4 oz Creamy cheese, such as Alemar’s Bent River
2 ea. Apples or Pears, sliced thin
Mix all the above ingredients in a large bowl. Pour over warm vinaigrette until greens are nicely coated. Store leftover vinaigrette in the fridge.