Grilled Plum & Pancetta Panzanella Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

4 oz. pancetta, finely chopped

1/2 c. extra-virgin olive oil, divided, plus more for grill

3 assorted plums (such as black, dinosaur, or red), cut into wedges

Kosher salt

2 (1"-thick) slices sourdough bread (about 6 oz.)

2 scallions, sliced, green and white parts separated

1/4 c. fresh lemon juice

2 tbsp. chopped fresh basil

2 tbsp. pure maple syrup

2 tsp. chopped fresh thyme leaves

1 tsp. Dijon mustard

5 oz. arugula

4 oz. cherry tomatoes, halved

2 oz. goat cheese, crumbled

Directions

In a large, cold skillet, arrange pancetta in an even layer. Cook over medium heat, stirring occasionally, until pancetta is browned and crisp, about 15 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Transfer rendered fat (about 2 tablespoons) to a small heatproof bowl.

Prepare a grill for medium-high heat; preheat 5 minutes. Clean and oil grates. In a large bowl, drizzle plums with 2 tablespoons oil; season with 1/2 teaspoon salt and toss to coat. Arrange plum slices on grill flesh side down and grill, turning once, until charred but not burnt, about 2 minutes per side. Transfer to a plate.

Drizzle bread slices all over with 2 tablespoons oil. Grill, turning frequently, until charred on the edges and golden brown between grill marks, 2 to 3 minutes per side. Let cool slightly, then tear bread into 3/4" to 1" pieces.

In a food processor, combine white scallion parts, lemon juice, basil, syrup, thyme, and mustard; season with 1/2 teaspoon salt. Blend until smooth. With the motor running, slowly drizzle in rendered fat and remaining 1/4 cup oil until emulsified, about 20 seconds. (If you don’t have a food processor, in a medium bowl, combine white scallion parts, lemon juice, basil, syrup, thyme, mustard, and 1/2 teaspoon salt. While whisking, drizzle in fat and remaining 1/4 cup oil until emulsified. Dressing will be slightly chunky.)

In a large bowl, place arugula. Top with pancetta, grilled plums, torn bread, green scallion parts, tomatoes, and cheese. Drizzle with half of dressing and toss to coat. Serve with remaining dressing alongside.

Nutrition

• Calories: 573
• Total Fat: 42 g
• Saturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 25 mg
• Sodium: 606 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 3 g
• Total Sugars: 15 g
• Protein: 13 g