Chopped Winter Salad With Pancetta, Pears and Blue Cheese

• 4 1/8-inch slices of pancetta, diced
• 2 tsp brown sugar
• 1/2 tsp water
• 1/4 cup Apple Cider Vinegar
• 2 Tbsp Dijon mustard
• 2 Tbsp Maple Syrup
• 1/4 tsp salt, plus more to taste
• 1/3 cup olive oil
• Pepper, to taste
• 6 cups mix of brussels sprouts, thinly sliced and/or chard, and/or kale (roughly chopped)
• 4 ounces crumbled gorgonzola
• 3 Bosc pears, cored and diced

Add pancetta to medium-sized cold nonstick pan. Turn heat to medium and cook pancetta until crisp. Drain on paper towel.

Remove grease from pan and wipe clean. Add pancetta back to warm pan, and return heat to medium. Add brown sugar and water. Once brown sugar has melted and coated pancetta - about 2-3 minutes - remove from pan. Be careful, as the sugar can burn easily.

In small bowl, whisk together organic apple cider vinegar, mustard, maple syrup, and salt. Slowly whisk in olive oil. Season with salt and pepper.

In a large bowl, toss greens, gorgonzola, pears, and pancetta. Season with salt and pepper. Toss salad with dressing. Taste for seasoning, adding more salt and freshly cracked pepper, as needed.