Jun, 16, 2019
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200 g chopped guanciale, pancetta or bacon
3 chopped shallots
1 tbsp olive oil
1 ear of cooked corn, kernels removed from cob
3 tbsp sherry vinegar
1 tbsp extra-virgin olive oil
1 bag of wild arugula
3 chopped Medjool dates
Shaved parmesan
1 tsp chopped chives
salt & freshly ground black pepper
1
Heat 1 tablespoon olive oil in a large skillet over medium.
Cook chopped guanciale until browned and crisp, about 4 minutes.
2
Add chopped shallots, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes.
3
Turn down heat, add corn kernels and warm through for further 2 minutes.
4
Take off heat. Let cool slightly, then stir in Sherry vinegar.
5
In a large bowl, toss the bunch of arugula with extra-virgin olive oil.
6
Add chopped dates to warm dressing mix. Combine thoroughly then toss through arugula.
7
Serve topped with shaved parmesan and a pinch of chopped chives.
Ingredients
200 g chopped guanciale, pancetta or bacon
3 chopped shallots
1 tbsp olive oil
1 ear of cooked corn, kernels removed from cob
3 tbsp sherry vinegar
1 tbsp extra-virgin olive oil
1 bag of wild arugula
3 chopped Medjool dates
Shaved parmesan
1 tsp chopped chives
salt & freshly ground black pepper