Pancetta Salad (Salata Siglino)

For Salad:

  • 3 ounces pancetta, cubed
  • 2 cups baby arugula
  • 2 cups baby spinach
  • 1 cup chick peas
  • 2 tablespoons Trahana
  • 1 Tablespoon olive oil 


  • 9 Tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • Zest of ½ large orange
  • ½ teaspoon Dijon mustard
  • 2 tablespoons water
  • Salt and pepper to taste

Place ingredients in a dressing bottle or small jar with lid and shake vigorously.

In medium skillet over medium high heat add 1 tablespoon of olive and pancetta and cook for 3-4 minutes or until pancetta is crispy.  Remove skillet from heat, add spinach and chick peas and mix well.

Place mixture on serving plate, top with arugula and trahana.  Drizzle with vinaigrette and enjoy!