(A rustic warm salad that eats like a main course.)
Ingredients:
- 4 oz pancetta or finely diced pork belly
- 2 ripe peaches, sliced
- 4 cups mixed spring greens (arugula, baby kale, mustard greens)
- 2 tbsp olive oil
- Juice of ½ lemon
- Salt & cracked black pepper
- Optional: crumbled goat cheese or toasted nuts
- Optional: fresh mint or basil for garnish
Directions:
- Render the pork: In a skillet over medium heat, cook the pancetta or pork belly until golden and crispy. Remove and set aside, reserving a bit of fat in the pan.
- Grill the peaches: Lightly oil the peach slices and grill or sear for 1–2 minutes per side, until caramelized and fragrant.
- Dress the greens: Toss your spring mix in olive oil, lemon juice, salt and pepper.
- Assemble: Layer greens on a platter, then top with peaches, crispy pork, and any optional garnishes.
Serve with a hunk of crusty bread and something cold in your glass. Perfect for those long, light-filled evenings.