Ingredients Jump to Instructions ↓

  1. 2 cups loosely packed basil leaves

  2. 3/4 cup balsamic vinegar

  3. 1 clove garlic put through garlic press

  4. 1 tablespoon Dijon mustard

  5. 1/2 teaspoon salt

  6. 1/2 cup extra-virgin olive oil

  7. 3 pieces pancetta, roughly chopped

  8. 2 tablespoons pine nuts

  9. 1 (12-ounce) package mixed baby salad greens

  10. 1/2 English cucumber, halved, diced 1/2-inch pieces

  11. 1 large tomato, diced in 1/2-inch pieces

  12. 12 kalamata olives , pitted and sliced in

  13. 1/2 vertically

  14. 2 tablespoons crumbled Gorgonzola

  15. Freshly cracked black pepper

Instructions Jump to Ingredients ↑

  1. To make the dressing:

  2. In a blender combine all ingredients except olive oil. Pulse several times until well combined. Once combined, turn machine on and slowly add in olive oil. Chill until ready to use.

  3. To prepare the salad:

  4. In a medium fry pan over medium heat, cook the pancetta until crispy. Remove to paper-towel lined plate to drain and cool. Clean out pan with paper towel and in same pan over medium heat, lightly toast the pine nuts . Remove to a plate and set aside to cool. Wash and dry greens, place in refrigerator to chill 10 to 15 minutes. Also chill individual salad plates or a platter if serving salad family-style.

  5. When ready to serve, in a large bowl toss together salad greens, cucumber and tomato with just enough dressing to lightly coat salad. Place salad on chilled individual plates or platter. Dress top of salad with pancetta, pine nuts, olives, Gorgonzola and freshly cracked black pepper. Serve immediately.


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