Heirloom Spigarello Greens with Pancetta, Goat Cheese, Dried Figs and Mustard Vinaigrette
Category:
Serves 6
Courtesy of Will Packwood • Photography by Jenna Northcutt
Super easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 1 shallot(s), peeled and finely minced
- 1 tablespoon(s) strong Dijon mustard
- 2 tablespoons white wine vinegar
- 4 tablespoons extra-virgin olive oil
- 2 bunches B5 farms heirloom spigarello, trimmed and washed
- 1/4 cup(s) pancetta, diced, rendered
- 1/4 cup(s) fresh goat cheese, crumbled
- 7 dried figs, stemmed, quartered
- salt and pepper, to taste
Heirloom Spigarello Greens with Pancetta, Goat Cheese, Dried Figs and Mustard Vinaigrette Directions
- In a small bowl, whisk together the first 4 ingredients and season to taste with salt and pepper.
- In a large bowl, combine the prepared dressing and the spigarello and toss to coat evenly.
- Allow the salad to rest for 3 to 5 minutes. Garnish with the pancetta, cheese and figs, and serve.
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