This dressing adds a savory quality and depth to your meal. With pancetta, ketchup, and Chili Infused Olive Oil, this isn't your normal vinaigrette! This is great on any grilled vegetable - our favorite: grilled asparagus topped with a poached egg.
1 lb pancetta
1/2 tsp pepper
1 cup apple cider vinegar
1 oz shallot, minced
1 Tbsp salt
3 Tbsp ketchup
2 Tbsp rosemary, chopped
1 1/2 cups Round Pond Estate Italian Varietal Extra Virgin Olive Oil
1 1/2 cups Round Pond Estate Chili Infused Olive Oil
Small dice the pancetta and render it in an oven-safe saute pan with two cups of water. Once all of the water has dissipated, place the pan in the oven and cook until the pancetta has a crispy shell. Let the pancetta cool slightly.
Place the pancetta and the remaining ingredients, except for the oils, in a mixing bowl. Begin whisking in the oil until all is combined. Check the seasoning and adjust with salt and pepper. Store in the refrigerator. Can be used for up to 3 days.
Yields 2 1/2 cups