Originally posted September 20, 2011

pancetta salad

I won't labor over the obvious reasons why this salad is delicious and very satisfying. Instead, let me linger over this surprising revelation: a sprig of pan-friend thyme is delectable!

Ingredients

1/2 red onion
2 oz pancetta*
1 tbsp olive oil
4 sprigs of thyme
1/8 cup pine nuts
1/2 tsp kosher salt
2 handfuls arugula
1/4 tsp balsamic vinegar
1/8 tsp black pepper
* You can substitute thin-sliced bacon in a pinch.

2 servings

Directions

Cut onion half into 8 wedges.

In a pan over medium-high heat, fry pancetta until crisp. Remove from pan.

Reduce heat to medium. In the same pan, add olive oil, red onions, and sprigs of thyme. Add pine nuts and salt. Cook until caramelized (about 5 minutes). Return pancetta to the pan and toss.

Put arugula into a serving dish or divvy onto 2 plates. Top with onion-pancetta mix. Drizzle with balsamic vinegar, add shaved Parmesan, and finish with a dash of freshly ground black pepper.

20 minutes