Pancetta Ceasar Salad

12 pancetta rounds

1 1/2 c. curly endive

1 cup romaine

1/8 c. Caesar dressing ( I use Brianna's asiago Caesar dressing)

1/4 c. Parmesan cheese

Roughly chop lettuces, add dressing and toss together until all leaves are coated. Set aside in the fridge. Heat oven to 400 degrees. Place pancetta on baking sheet and bake approximately 6-8 minutes until crispy and browned. Remove from oven and set 3 pancetta rounds to a plate. Top pancetta with a small amount of lettuce mixture, sprinkle with Parmesan cheese. Cut small cubes from garlic bread and place on salad. ( Thyme garlic bread recipe to follow)

Thyme garlic bread

4 cibatta rolls cut in half

4 Tbsp. butter

2 cloves of garlic minced

4 springs of thyme finely chopped

1/4 tsp. salt

Melt butter. Add garlic, thyme, and salt to melted butter. Spoon over each half of cibatta. Bake at 400 degrees for 8-10 minutes until lightly browned. Cut into strips.