BOSTON GARDEN SALAD

1/4 lb. pancetta
2 oranges, peeled and cut into segments or 1 can mandarin oranges
4 tbsp olive oil
1 tbsp blood orange vinegar
parsley, chopped
salt & pepper to taste
6 cups Boston lettuce, gently torn
1/3 cup red onion, thinly sliced
1/4 cup almond slivers, toasted

In a skillet over medium high heat, sauté Pancetta until lightly browned and crisped. Remove Pancetta from the skillet with a slotted spoon and set aside to cool in a bowl (discard remaining oil in skillet).

Cut fresh oranges into sections, removing all pith (or open & thoroughly drain canned mandarin oranges) and set aside.

Prepare vinaigrette by whisking together olive oil, blood orange vinegar, parsley, a pinch of salt and several grinds of fresh pepper. Set aside.

Combine lettuce, oranges, and onions in a salad bowl. Toss with vinaigrette then sprinkle with Pancetta and toasted almond slivers.

Servings: 6
Source: Salumeria Italiana