Pancetta Balsamic Vinaigrette

Photo: Pancetta Balsamic Vinaigrette

TOTAL TIME: 10 min
Prep: 5 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 1 cup
LEVEL: Easy

ingredients

  • 1 tablespoon olive oil
  • 2 ounces thick-cut pancetta, cut into 1/4-inch-thick cubes
  • 1/4 cup balsamic vinegar
  • 1 teaspoon chopped fresh rosemary leaves
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon sugar
  • 1/2 cup extra-virgin olive oil
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      Directions

      Special Equipment: 1 (6 to 8-ounce) decorative jar

      Warm the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into the decorative jar. Add the balsamic vinegar, rosemary, salt, pepper, and sugar. Put the lid on tightly and shake to combine. Add the extra-virgin olive oil, replace the lid again, and shake to combine.

      When ready to use shake well to combine.

      Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.

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      4

      Newest Ratings and Reviews

      Read all 3 reviews

      • on February 03, 2013

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        very good

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      • on November 07, 2011

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        This was delicious! I made it while the show was on because I was so curious about it. Super easy, very tasty, tastes great on any number of things. I made a few crostini for my husband and then later in the evening after harvesting arugula from our garden I used it as the dressing and it was fantastic. I would think a week in the fridge would be the shelf life on this since it has meat and herbs in it.

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      • on July 05, 2011

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        how long is it good for?

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