Persimmon Salad with Warm Pancetta Dressing

I’ve been on a salad kick lately. Maybe it’s that post-holiday need for greens and lighter food in general.

Here’s what one would call a seasonal salad. Not necessarily light because of the warm pancetta dressing, but the sweetness from the seasonal persimmons + the saltiness of the pancetta dressing is perfection.

Are you a salad with dinner kind of person? If so, what’s your go to? The potential combinations are endless, but it can be hard to get out of a salad rut if you’re in one. Tell me your favorite combos!

Warm Pancetta Dressing

3 tbsp olive oil, divided

2.5 oz diced pancetta

2 tsp sherry vinegar

2 tsp Dijon mustard

Heat a small pan over medium heat. Add one tablespoon of olive oil and sauté the pancetta until crisp and brown. Remove the pan from heat. Add the vinegar to deglaze and scrape up any brown bits on the bottom of the pan. Stir in the mustard and remaining olive oil, whisking if needed to combine.

Persimmon Salad

1/2 small clamshell baby spinach*

1/2 small clamshell wild or baby arugula*

1 persimmon, diced

1 recipe Warm Pancetta Dressing

Place the lettuce and persimmon in a large bowl. Poor the dressing over and toss to combine. If you made the dressing previously, warm slightly before tossing with the lettuce.

*I love a mix of arugula and spinach in this salad, but feel free to use one or the other if you don’t have or don’t want to get both!