Heirloom Spigarello Greens with Pancetta, Goat Cheese, Dried Figs and Mustard Vinaigrette
Courtesy of Will Packwood • Photography by Jenna Northcutt
shallot(s), peeled and finely minced
strong Dijon mustard
white wine vinegar
extra-virgin olive oil
B5 farms heirloom spigarello, trimmed and washed
pancetta, diced, rendered
fresh goat cheese, crumbled
dried figs, stemmed, quartered
salt and pepper, to taste
Heirloom Spigarello Greens with Pancetta, Goat Cheese, Dried Figs and Mustard Vinaigrette Directions
In a small bowl, whisk together the first 4 ingredients and season to taste with salt and pepper.
In a large bowl, combine the prepared dressing and the spigarello and toss to coat evenly.
Allow the salad to rest for 3 to 5 minutes. Garnish with the pancetta, cheese and figs, and serve.
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