Do you want a salad that is as beautifully appealing to your tastebuds as it is to your eyes?

Something that will pop with rich, savory flavors, crisp salty bites of Pancetta, moist crunchy lettuce and delicious protein rich beans?

This would be the perfect lunch for Mom for Mother’s Day this Sunday, or to serve at your Graduation Lunch, Wedding Shower or just because you want to show your spouse, best friend or kids that they’re special and worth your best.

With the hot weather rapidly approaching, at least down here, this is a perfect dish: light, yet rich, satisfying yet not heavy.

Pancetta & White Bean Salad with Rosemary-Garlic Vinaigrette

• 4 Tablespoons extra-virgin olive oil, divided
• 3 Tablespoons white wine vinegar
• 2 teaspoons chopped fresh rosemary, divided (you could substitute with any fresh herb you have on hand)
• 2 cloves of garlic, crushed
• 1/2 cup cannellini beans, rinsed and drained
• 1 romaine heart, chopped
• 1 small crusty roll or loaf of bread, torn into pieces
• 5 or 6 slices pancetta
• Coarse salt
• Freshly ground pepper

1. In a small bowl tear apart a small to medium sized crusty roll. Size will depend on how much bread you want in the salad. Toss bread with 2 Tablespoons extra-virgin olive oil, 1 teaspoon chopped fresh rosemary and season with coarse salt and freshly ground pepper.
2. On a large baking sheet covered with parchment paper, arrange pancetta along with torn pieces of bread. Place in a 375 degree oven and bake about 10 minutes. Pancetta should be crispy and the bread golden brown around the edges. Let cool completely.
3. In a small bowl whisk together remaining 2 Tablespoons extra-virgin olive oil, white wine vinegar, 1 teaspoon remaining chopped fresh rosemary, garlic and salt and pepper to taste. Add the dressing to romaine, beans, baked bread and pancetta.
4. Toss and serve.

picture and recipe from Noble Pig