Ingredients
Method
- Fry the 0.25 lb (115g) pancetta in a large skillet over medium heat until the fat is rendered and the pancetta is crispy, then remove to a plate lined with paper towels to drain.
- Combine the 1 tbsp olive oil, 1 tbsp vinegar, lemon zest, lemon juice, 1 tsp mustard, 1 tsp honey, and the minced garlic in a small glass bowl and whisk thoroughly to emulsify.
- Place the 6 cups (140g) baby arugula, crispy pancetta, and 1 cup (150g) halved tomatoes in a large serving bowl.
- Drizzle the prepared vinaigrette over the salad ingredients and toss gently to coat the leaves evenly.
- Garnish the salad with the 0.25 cup (30g) toasted pecans, if desired, and serve immediately.
Dress It at the Last Second: Baby arugula is much more delicate than romaine or kale. To keep your salad from becoming soggy, store the vinaigrette in a separate jar and drizzle it on just before you serve the dish.
Crisping the Pancetta: For the most even crispiness, start your pancetta in a cool pan and slowly bring the heat up to medium. This renders the fat out more completely than throwing it into a hot pan, resulting in a perfect crunch without burning.
Emulsify the Vinaigrette: Since we aren't using industrial stabilizers, the oil and vinegar will separate quickly. Whisk it vigorously right before pouring, or better yet, shake it in a small mason jar to get a creamy consistency.