Arugula takes on warm toppings extremely well, in our opinion. So we scored some Arugula from Streamside Farms and lightly roasted the sliced radishes with a garlic panko mixture, just enough to warm through and brown up the crunchy panko.
We had a few pieces of bacon left in the freezer from Little Dorset Farms, not enough to share for breakfast as our toddler has just discovered his love for bacon – it wouldn’t stand a chance.
So we stumbled upon this recipe that was inspired by a ‘Pancetta Vinaigrette’ from the cook book ‘Six Seasons’ by Joshua McFadden. We are so grateful they introduced this into our lives…
We incorporated our ‘Maple Mustard Hamonizer’ into the dressing and used local bacon instead of pancetta.
This may just be our new fav dressing – we even put it on our scallops from Afishionado!
