- 4 tomatoes
- 3/4 tablespoon olive oil
- 1 tablespoon sherry vinegar
- 1 1/2 tablespoons Dijon mustard
- Handful chopped parsley
- Generous handful cubed, pan-fried pancetta
Cut the tomatoes into wedges. Whisk together the olive oil, sherry vinegar and mustard until the dressing emulsifies. Coat the tomato wedges in the dressing and sprinkle over the parsley and pancetta.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.