I serve a side salad most nights of the week and this dressing is the one I always make. It is the perfect simple vinaigrette. I will sometimes just serve it with greens and nothing else. Other times I will add cherry tomatoes, sliced shallots and goat cheese. But I think my favorite way to make it is with pancetta and avocado. The salty and crispy pancetta pair perfectly with the rich and creamy avocado. I love to serve this for brunch alongside an egg dish like Italian Eggs Benedict, French Eggs Benedict or this Bacon and Leek Quiche.
- 8 cups baby arugula
- 4 oz diced pancetta
- 2 avocados, sliced
- 1/4 cup seasoned rice wine vinegar
- 1/3 cup olive oil
- 2 tbsp fresh clementine juice
- 1/4 tsp Morton Nature’s Seasons Seasoning Blend
Place a medium saute pan over medium heat. Add the pancetta and cook for about 5 to 7 minutes until nice and crispy. Place onto a paper towel lined plate and set aside.
To make the dressing, pour rice wine vinegar, olive oil, tangerine juice and seasoning salt into a mason jar. Secure the lid and then shake until the dressing is fulling combined.
To assemble the salad, add the arugula to a serving bowl. Top with pancetta and avocado. Pour desired amount of dressing over the salad and toss.