Arugula, Pancetta and Goat Cheese Brunch Salad

Preheat the oven to 400°F.

Place pancetta on a sheet pan with sides and bake 6 to 8 minutes or until the pancetta is crisp.

Cool and break the pancetta into small pieces.

Reduce the oven temperature to 350°F.

Coat both sides of the goat cheese slices in panko breadcrumbs.

Place on an oiled baking tray, drizzle with olive oil and place in the oven for 5 minutes to warm.

In a mixing bowl, combine the tomato, avocados and salad greens and toss with Girard’s® Champagne Dressing.

Divide the salad mixture among four plates.

Heat 1 tablespoon oil in a non-stick skillet and cook the eggs to your preference (fried, sunny side up or scrambled.)

Place the eggs on the plates with the salad. Sprinkle crumbled pancetta over each salad and place the warm goat cheese on top of greens.