Makes 2 large servings.

4 ounces diced pancetta see note
1 tablespoon olive oil
1 lb. Red Dog parsnips, peeled and cut into sticks
1/2 teaspoon kosher salt
1 bag Red Dog arugula
1 green apple, cut into matchsticks
1/4 cup grated Parmesan cheese

For the Dressing
Juice from ¼ lemon
1 tablespoon olive oil
Couple pinches of kosher salt

Preheat oven to 425°F. In a large oven-safe pan cook the pancetta over medium heat until it’s rendered its fat. Remove the pancetta, leaving the fat in the pan. Add a tablespoon of olive oil to the pan and add the parsnips. Spread them in an even layer, sprinkle with salt, and cook them for a minute or two before giving them a stir. Once they’ve started to turn golden, transfer the pan to the oven and roast them for 15-20 minutes, or until fork tender.

While the parsnips are roasting, make the salad. In a large bowl, whisk the lemon juice, olive oil, and a couple pinches of salt until combined. Add the arugula and gently toss until it’s coated with the dressing. Add the apple and toss again.

When the parsnips are roasted, cool them for a few minutes before adding them to the salad. Add the grated Parmesan and crispy pancetta, toss, and serve.