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Strawberry, Asparagus and Pancetta Salad with Pomegranate Vinaigrette

A colorful salad with fresh strawberries and asparagus mixed with your favorite fresh greens and topped with crispy pancetta and a drizzle of Barrel Aged Dark Balsamic Vinegar.

Strawberry, Asparagus and Pancetta Salad with Pomegranate Vinaigrette

Main ingredient


Cook time

30 Minutes

Serving size



  • 2 tablespoons Vanilla Pomegranate Balsamic Vinegar
  • 1 teaspoon Honey
  • 1/4 cup Blood Orange Olive Oil
  • Sel Gris Sea Salt
  • Fresh Ground Black Pepper
  • 8 slices Pancetta, diced small
  • 1 tablespoon Frantoia Italian Extra Virgin Olive Oil
  • 8 Asparagus Spears, cut into 1" pieces
  • 4 cups Fresh Greens
  • 1 cup Strawberries, quartered
  • 1/3 cup Pecans
  • 2 tablespoons Barrel Aged Dark Balsamic Vinegar
  • Fresh Ground Black Pepper

Recipe Preparation

  1. In a small bowl whisk together the vinegar and honey. While whisking, slowly drizzle in the Blood Orange Olive Oil. Season to taste with the sea salt & pepper. Set aside.
  2. Add the pancetta to a skillet and cook until almost crispy. Remove from the pan, leaving any renderings.
  3. Drizzle Frantoia Olive Oil in pan. Add the asparagus, sprinkle with Sel Gris, and cook until bright green.
  4. Place the greens on a large serving platter. Toss with the dressing to coat.
  5. Atop the dressed greens, arrange the strawberries, crispy pancetta and asparagus. Finish with the chopped pecans, a drizzle of the Barrel Aged Dark Balsamic Vinegar, and fresh ground black pepper. Enjoy!
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