Crispy Broccoli Salad

Ingredients:

• 4 cups broccoli, cut into 1-cm pieces (about 2 heads)
• 200 g pancetta, cut into 0.8 cm cubes.
• 0.5 tbsp. mascarpone
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 0.5 tsp coarse salt
• 0.5 cups dried cranberries
• 0.5 cups walnuts, toasted and chopped
• 0.5 cup crumbled aged gorgonzola

Preparation:

1. Bring a large saucepan of salted water to a boil. Place a bowl of ice water nearby. Add the broccoli to the pan and blanch for 1-2 minutes, until bright green and crisp-tender. Using a slotted spoon, transfer the broccoli to the ice water to cool. Drain thoroughly.
2. Place the pancetta in a medium skillet over medium heat. Cook, stirring frequently, until crisp, about 10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat.
3. Meanwhile, in a large bowl, combine the mascarpone, mayonnaise, apple cider vinegar, and salt with a rubber spatula. Add the broccoli, pancetta, remaining fat, cranberries, walnuts, and Gorgonzola. Mix well, distributing all ingredients evenly.