Peach, Pancetta & Blue Cheese Salad
Chef Anne Cornell Krauss
Serves 4

2 oz            pancetta, diced
2 heads       Little Gem lettuce
2                peaches, cut in 6 wedges
2 Tbsp         extra-virgin olive oil
                  salt and freshly ground black pepper
½ cup         crumbled blue cheese
3 Tbsp         finely chopped fresh chives

Heat a sauté pan over medium heat and add diced pancetta and cook until golden brown and crispy.

Tear the lettuce into bite size pieces. Combine the lettuce, peaches, and vinaigrette. Mix well and add a pinch of salt and freshly ground pepper.

Plate the salad and garnish with crumbled cheese, chives and pancetta.

Dijon and Balsamic Vinaigrette

1 Tbsp        Dijon mustard
1 Tbsp        pure maple syrup
2 Tbsp        balsamic vinegar
1               shallot, thinly sliced
½ cup        olive oil
                 salt and freshly ground black pepper

Whisk the mustard, maple syrup, and balsamic vinegar together. Slowly whisk in the olive oil. Add the shallots.

Season the vinaigrette with salt, and pepper, to taste. Reserve.

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