Name: BLT Salad Bites
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: 1/4 cup mayonnaise; 2 tablespoons plain yogurt; 1 teaspoon chopped fresh chives; 1 teaspoon fresh lemon juice; 1/2 teaspoon Dijon mustard; Kosher salt and freshly ground black pepper; 3 ounces pancetta, cut into small dice; 1/2 cup cherry tomatoes, halved; 2 tablespoons extra-virgin olive oil; 1 tablespoon chopped fresh chives; 1 teaspoon red wine vinegar; Sea salt and freshly ground black pepper; 2 to 3 heads Little Gem lettuce (about 16 leaves); 1/4 cup grated Parmesan

Directions

For the chive mayo: Mix together the mayonnaise, yogurt, chives, lemon juice, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl; set aside. (The mayo can be made a day ahead and refrigerated.)
For the BLT salad bites: Saute the pancetta in a skillet over medium-high heat until crispy, 5 to 7 minutes. Transfer to a plate.
Combine the tomatoes, olive oil, chives, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Let sit for 5 minutes.
Arrange the larger lettuce leaves on a serving platter. Spoon about 1 1/2 teaspoons of chive mayo onto the center of each leaf. Top with about 1 tablespoon of the tomato mixture and some crispy pancetta. Sprinkle with the Parmesan.

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