Pancetta Vinaigrette

Pancetta Vinaigrette

  • 2 tbsp Minced Shallots
  • ½ cup Balsamic Vinegar
  • ¼ cup Apple Cider Vinegar
  • 1 ½ cup Olive Oil
  • 1 tsp Dark Brown Sugar
  • ¼ tsp Kosher Salt
  • ½ tsp Cracked Black Pepper
  • 1/3 cup Clover Honey
  • 1/3 lb Diced, cooked Pancetta

In mixing bowl, add shallots, Dijon mustard, balsamic and cider vinegars and mix well. Slowly add the olive oil while whisking until mixed well. When oil has been emulsified, fold in dark brown sugar, kosher salt, cracked black pepper, honey and pancetta and fold into mixture.

Makes about 3.5 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.


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