Ingredients
4 ounces chopped pancetta1 tablespoon extra virgin olive oil2 individual round shortcakes, cubed3 tablespoons minced fresh parsley, divided1/2 teaspoon kosher salt, divided1/2 cup strawberry custard-style yogurt1 tablespoon fresh lemon juice1/4 teaspoon coarsely ground pepper4 cups fresh arugula1 cup fresh strawberries, sliced1/2 cup crumbled Gorgonzola cheese1/4 cup pine nuts, toasted
Preparation
In a large skillet, cook pancetta over medium-high heat until crispy, about 5 minutes. Remove to paper towels to drain. Add olive oil to drippings. Add shortcake cubes; cook, stirring frequently, until golden brown, 3-4 minutes. Transfer to bowl; stir in 2 tablespoons parsley and 1/4 teaspoons salt.
In a small bowl, stir together yogurt, lemon juice, remaining 1 Tbsp. of parsley, 1/4 teaspoon salt and pepper. In a salad bowl, toss arugula, strawberries, Gorgonzola, pine nuts, pancetta and shortcake “croutons.” Drizzle with dressing. Serve immediately.
