• 1½-2 cups shredded Tuscan kale 
  • ½ cup baby arugula
  • ½ cup shredded romaine lettuce
  • ¼ cup Roasted Red Grapes (recipe follows)
  • ¼ cup Castelvetrano olives, pitted and halved
  • ¼ cup shaved Parmesan or Grana Padano 
  • 2-3 Tbsp small-diced Margherita Pancetta, fried crispy
  • 3 Tbsp Pancetta Vinaigrette (recipe follows)

Roasted Red Grapes:

  • 1½ cups red grapes
  • 2 Tbsp olive oil
  • 6-8 whole thyme sprigs
  • Salt and pepper, to taste

Pancetta Vinaigrette:

  • ¼ cup small-diced Margherita Pancetta 
  • 1 Tbsp Mixed Herb Puree (recipe follows)
  • ¼ cup sherry vinegar
  • ½ cup olive oil
  • Salt and pepper, to taste

Mixed Herb Puree:

  • 1 Tbsp chopped rosemary
  • 1 Tbsp chopped thyme
  • 3 Tbsp chopped Italian parsley
  • ½ cup extra virgin olive oil




Meal Course:

Dinner, Lunch, Special Occasion

Dish Type:



  1. Combine all ingredients, and toss well.
  2. Season with salt and pepper if necessary.
  3. Place in neat mound on chilled plate.

Roasted Red Grapes:

  1. Toss grapes in bowl with oil, thyme, salt and pepper. Rub thyme sprigs to remove some leaves into bowl. Add whole sprigs to bowl as well.
  2. Place on parchment-lined tray, and roast at 340°F convection for 15-20 minutes or until slightly softened and looking roasted.
  3. Discard thyme stems, and cool.

Pancetta Vinaigrette:

  1. Fry pancetta in sauté pan until crispy. Strain.
  2. Combine pancetta, mixed herbs and sherry vinegar. Whisk in oil.  
  3. Season with salt and pepper, adjusting amounts if necessary.

Mixed Herb Puree:

  1. Combine all ingredients, and puree until smooth.