3 ounces pancetta, cubed
2 cups baby arugulas
2 cups baby spinach
1 cup Chickpeas from Northern Greece
2 tablespoons Trahanas pasta traditionally kneaded with milk
1 tablespoon olive oil eumelia
9 tablespoons Kalamata Organic Extra Virgin Olive Oil
3 tablespoons Balsamic Vinegar with natural honey “Kalamata Papadimitriou”
Zest of ½ large orange
½ teaspoon dijon mustard
2 tablespoons water
Hand-picked sea salt from Crete
pepper to taste
Place ingredients in a dressing bottle or small jar with lid and shake vigorously.
In medium skillet over medium high heat add 1 tablespoon of olive and pancetta and cook for 3-4 minutes or until pancetta is crispy.
Remove skillet from heat, add spinach and chick peas and mix well.
Place mixture on serving plate, top with arugula and trahana.
Drizzle with vinaigrette and enjoy!