If you follow me on instagram you saw that I went out to eat at Capofitto the other day. While there we tried their Capra salad, and I fell in love (I also fell in love with their pizza, seriously go try it if you’re in Philly).
Since eating out can get stupid expensive, I took it upon myself to recreate it (with some artistic liberties). I think this super easy dish will be my go to summer salad, and is likely to be a refreshing hit with others! I think the flavor combination is amazing; combining the bitterness of the arugula with the savory goat cheese and the salty pancetta, not to mention the crunch of the sunflower seeds.
• roasted sunflower seeds
(Capofitto uses sliced almonds)
• baby arugula
• sliced endive
• crispy pancetta
• goat cheese
• red wine vinaigrette
(I used Marie’s, it’s gluten-free)
1. Cook pancetta in sauce pan till crispy. Break up into small pieces.
2. Toss ingredients together in a bowl with dressing. Serve and enjoy!