| Method
for Pancetta Vinaigrette:
Heat a large skillet to medium heat. Add diced pancetta and stir.
Cook pancetta until golden brown (approximately 6 minutes). Remove
from heat and place into large mixing bowl. Add remainder of the
ingredients and check for seasoning.
Oven
Dried Tomatoes
3 Tbsp. Extra Virgin Olive Oil
4 Large Plum or Roma Tomatoes
1 Tsp. Salt
1 Tsp. Black Pepper
Yields: 24
slices
Method
for Oven Dried Tomatoes:
Preheat oven to 200° F. Place a piece of parchment paper on
a large cookie sheet. Rub parchment paper with oil. Slice tomatoes
into 1/8” slices. Lay tomatoes out evenly on cookie sheet
and season with salt and pepper. Place into oven until completely
dried. NOTE: Oven temperatures may differ from brand to brand.
If needed rotate cookie sheet to ensure even cooking. Once done,
remove from sheet pan and place onto paper towels.
Salad
Components
8 Oz. Cleaned Spinach
3 Oz. Shaved Fennel Root
2 Cups Pancetta Vinaigrette
24 Oven Dried Tomatoes
Salt and Pepper to Taste
Yields: 8
Servings
Method:
Place cleaned spinach into large mixing bowl. Add shaved fennel
root, salt and pepper. Heat the vinaigrette in medium skillet
until it comes to a simmer. Do not boil. Place vinaigrette into
mixing bowl and toss. Check for seasoning and garnish with dried
tomatoes.
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