Deconstructed classic BLT and made even better with the toasted hunks of bread, flavorful mini cherry tomatoes, the sweetest fresh corn off the cob, and bitter arugula all dressed in a warm vinaigrette from the leftover crispy pancetta drippings for the best bowl of SUMMER!
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Pancetta Panzanella with Arugula Corn and Tomatoes
Ingredients
Pancetta Vinaigrette
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2 slices of pancetta, cubed
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1 shallot, minced
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2 tablespoon honey
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2 tablespoons dijon mustard
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1/4 cup apple cider vinegar
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1/2 teaspoon freshly cracked black pepper
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1 teaspoon salt
Salad
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1-1/2 to 2 cups toasted bread cubes
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1-pint cherry tomatoes halved
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·1 ear of corn, cut off the cob
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2 cups arugula
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2-3 handfuls basil, torn
Instructions
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Place a saute pan on the stove over medium heat to preheat for a minute
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Add the pancetta to saute, stirring every too often allowing the pancetta to crisp for about 4-5 minutes
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Add in the minced shallot and stir, let cook for another minute then remove the pan from the heat
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To the pan stir in the rest of the dressing ingredients until a smooth sauce is formed
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Pour the sauce into a bowl over the bread and toss until the bread is fully coated
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Add the rest of the ingredients into the bowl with the bread, toss, serve and enjoy
