Arugula Salad with Pancetta and Mint

Peppery arugula, flavorful mint, salty pancetta and pungent Gorgonzola all add tons of flavor to this spring salad, which is why a simple dressing of Champagne vinegar and olive oil is best. This is the perfect salad to make when your garden is overflowing with fresh mint.

Ingredients:

  • 1/4 lb. (125 g) pancetta, diced
  • 4 cups (8 oz./250 g) arugula
  • 1 cup (1 oz./30 g) fresh mint leaves
  • 2 Tbs. Champagne vinegar
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt
  • 1/4 lb. (125 g) Gorgonzola cheese, crumbled (about 1 cup)
  • 1/4 cup (1 oz./30 g) toasted pine nuts

Directions:

In a fry pan over medium-high heat, cook the pancetta, stirring occasionally, until crisp, about 5 minutes. Remove from the heat and cover the pan to keep warm.

In a large bowl, toss together the arugula and mint leaves. Drizzle the greens first with the Champagne vinegar and then with the olive oil; toss to coat evenly. Season with salt and transfer to a serving platter.

To serve, top the salad with the Gorgonzola, pine nuts and warm pancetta. Serve immediately. Serves 6 to 8.

Williams Sonoma Test Kitchen