Field Greens with Pineapple Pancetta and Feta Cheese


  • 1 and 1/2 ozs pancetta, cut into 1/2 inch pieces
  • 2 tsp red wine vinegar
  • 1 tsp Dijon mustard
  • 3 tbs olive oil
  • kosher salt and freshly cracked black pepper to taste
  • 1 (8oz) package of mixed greens
  • 1 cup pineapple, chopped
  • 1/2 cup red onion, chopped
  • 1/3 cup feta cheese crumbled
  • Cook pancetta in a saute pan over medium heat until crisp. About 5 minutes. Transfer to paper towels and drain.
  • Mix vinegar and mustard in a small bowl. Whisk in oil adding in 1 tbs at a time. Season with salt and pepper.
  • Add salad greens, pineapple and onion in a large bowl.
  • Add the vinaigrette and toss gently to coat.
  • Arrange salad on servings plates and sprinkle with pancetta.

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