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Virtuoso™ Tomato & Pancetta, Bresse Blue & Arugula Salad

Dana Reinhardt
Prep time15 minutes
Cook time25 minutes
Average: 4.9 (12 votes)Your rating: None

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.


  • 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


  • 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


  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. 


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