Sweet romaine blends with zesty endive and radicchio for a beautiful, robust salad. Top it with savoury pancetta and sweet pineapple for extra flavour.
- 2 ounces pancetta, cut into 1/2 inch pieces
- 2 teaspoons red wine vinegar
- 1 teaspoon Dijon-style mustard
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1 pkg. (8 oz.) DOLE® Mediterranean Blend or other DOLE Salad blend
- 1 cup chopped fresh DOLE Tropical Gold® Pineapple
- 1/2 cup sliced DOLE Red Onion
- 1/3 cup crumbled feta cheese, optional
- Cook pancetta in skillet over medium heat until crisp, about 5 minutes. Transfer pancetta to paper towels to drain.
- Mix vinegar and mustard in small bowl. Whisk in oil, adding in 1 tablespoon at a time. Season with salt and pepper.
- Combine salad blend, pineapple, and onion in large bowl. Add vinaigrette and toss to coat. Arrange salads on plates and sprinkle with pancetta and feta cheese, if desired.