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Virtuoso Tomato & Pancetta, Bresse Blue & Arugula Salad

Serves four.

A grown up and deconstructed BLT. If pancetta is unavailable, good quality bacon can be substituted. This recipe also works well with goat cheese instead of a blue cheese.

Salad

• 2 Windset Virtuoso Beefsteak tomatoes, quartered
• 4 pieces pancetta
• 2 cups baby arugula
• 4 oz Bresse blue cheese or Cambozola
• 1/4 cup olive oil
• 1 clove garlic, finely minced
• 1 small baguette, cut into 1 inch cubes
• 1/4 teaspoon kosher salt

Dressing

• 1/4 cup rice vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon Dijon
• 1 small shallot, finely minced
• 1 clove garlic, finely minced
• 1/2 teaspoon kosher salt
• ground pepper, to taste

Preheat oven to 375F. Place the pancetta slices on a baking sheet topped with parchment paper. Bake in oven for 10-12 minutes or until crisp. Remove and drain on paper towels.

In a small bowl, whisk together the rice vinegar, Dijon and shallots. Slowly whisk in the olive oil and season with salt and pepper.

Place the 1/4 cup of olive oil on a baking sheet in the 375F oven. Heat for 2 minutes and carefully remove and place cubed bread in the oil. Return baking sheet to the oven and toast for 3 minutes. Carefully remove baking sheet and turn the croutons and return to the oven for another 3 minutes. Remove from the oven and transfer to a bowl and toss with the garlic and salt.

To assemble the salad, divide the arugula and Windset Virtuoso Beefsteak tomatoes between 4 plates. Drizzle with dressing and add a piece of pancetta to each. Break the Bresse cheese into pieces and sprinkle onto salads. Finish each salad with the warm croutons and serve.

About the chef

Passionate and talented, head chef Dana Reinhardt creates truly inspired recipes showcasing all Windset Farms Products.