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Ingredients:
1⁄4 lb pancetta, sautéed until crispy
1⁄2 lb apricots, grilled
1/4 lb kale, torn leaves
1 cup Basmati Rice, cooked according to package instructions
1 tbsp of shallots, minced
3 tbsp of champagne vinegar
1 tbsp honey
1 tbsp of Dijon mustard
1⁄2 cup olive oil
Pinch of salt, to taste.
Make dressing: Combine shallots salt and vinegar and let sit for 5 minutes. Whisk in mustard honey and olive oil. Add salt to taste.
Rice: Cook Basmati rice according to package instructions. Do not over cook rice; it should be able to hold its shape without becoming mushy.
Salad: Slice pancetta into thin strips and sauté over medium heat until golden brown and crispy. Set aside on cooling rack.Grill apricots until they have sear marks.De-stem kale, Tear leaves into about 1⁄2 inch pieces or chop them into tiny ribbons. Then, massage kale to tenderize the leaves. Coarsely chop apricots and pancetta. In a stainless steal mixing bowl combine the rice, salad ingredients, and dressing. Gently mix until ingredients are well combined and rice is seasoned.
Serve at room temp.
