Heirloom Spigarello Greens with Pancetta, Goat Cheese, Dried Figs and Mustard Vinaigrette
Ingredients
- 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
Instructions
- 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.
Notes
Photography by Jenna Northcutt