Cucumber and Watercress Salad with Crispy Guanciale, Olives, Crostini, Pecorino and Fresh Herb Vinaigrette
This recipe comes from Alessandro Cartumini of Quattro Restaurant & Bar at the Four Seasons Hotel Silicon Valley.

For herb vinaigrette
1 teaspoon roasted garlic cloves
1 tablespoon roasted shallots
1 cup grapeseed oil
1/3 cup champagne vinegar
1 tablespoon raspberry vinegar
1 handfull fresh dill, basil, chives

For watercress salad
1 whole Mediterranean cucumber, washed and cut into small strips with a potato peeler
1 bunch watercress, washed and leaves picked apart
2 heads frisée salad, washed and broken into small leaves, greener parts discarded
10 breakfast radishes, washed and thinly shaved
1 handful assorted fresh herbs, washed and picked (examples: parsley, dill, chives, basil)
2 ounces oven-dried pitted black olives
2 ounces thin shaved Sardinian pecorino cheese
3 ounces Niman Ranch guanciale
1 small Acme green olive loaf diced into 4-inch cubes
4 tablespoons olive oil
Salt and black pepper to taste

For herb vinaigrette
1. Blend all ingredients using a handheld mixer. Emulsify well and season with salt and pepper; set aside for later use.

For watercress salad
1. Heat a sauté pan over medium heat and add guanciale. Cook until crispy and fat is rendered. Strain cooking fat and set aside; keep it warm.
2. For the croutons, heat oil in a sauté pan. Add croutons and roast until golden brown and crispy.
3. Mix cucumber with watercress, frisée, radishes, herbs, olives together.
4. Season with the vinaigrette, salt, and pepper to taste.
5. Drop a few pieces of guanciale, pecorino, and croutons on the salad greens and…ENJOY!

Serves 5