Virtuoso™ Tomato & Pancetta, Bresse Blue & Arugula Salad

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

• 4 pieces pancetta
• 2 Windset Farms™ Virtuoso™ Beefsteak Tomatoes, quartered
• 2 cups baby arugula
• 4 oz. Bresse blue cheese or Cambozola
• ¼ cup olive oil
• 1 clove garlic, finely minced
• 1 small baguette, cut into 1 inch cubes
• ¼ tsp. kosher salt

Dressing

• ¼ cup rice vinegar
• 1 tsp. Dijon
• 1 small shallot, finely minced
• ½ cup extra virgin olive oil
• 1 clove garlic, finely minced
• ½ tsp. kosher salt
• ground pepper, to taste

Instructions:

1. Preheat oven to 375ºF.
2. Place pancetta slices on a baking sheet topped with parchment paper. Bake for 10-12 minutes or until crisp. Remove and drain on paper towels.
3. In a small bowl, whisk together rice vinegar, Dijon, garlic and shallot. Slowly whisk in olive oil and season with salt and pepper.
4. Place ¼ cup of olive oil on a baking sheet in 375ºF oven. Heat for 2 minutes, carefully remove and place cubed bread in the oil. Return baking sheet to oven and toast for 3 minutes. Carefully remove baking sheet and turn the croutons. Return to oven for another 3 minutes. Remove from oven and transfer to a bowl. Toss with garlic and salt.
5. To assemble salad, divide arugula and Windset Farms™ Virtuoso™ tomatoes between 4 plates. Drizzle with dressing and add a piece of pancetta to each. Break Bresse cheese into pieces and sprinkle onto salads. Finish each salad with warm croutons and serve.