Sweet and crunchy broccoli salad

Indulge in the delightful mix of sweet and crunchy flavors with this exquisite broccoli salad recipe. A tantalizing culinary experience awaits!

Ingredients:

• 4 cups chopped broccoli in 1/2-inch pieces (from about 2 heads)
• 230g pancetta, cut into 1/3-inch dice 
• 1/2 cup mascarpone
• 1/4 cup mayonnaise 
• 2 tablespoons apple cider vinegar 
• 1/2 teaspoon kosher salt 
• 1/2 cup dried cranberries 
• 1/2 cup walnuts, toasted, chopped 
• 1/2 cup crumbled aged gorgonzola 

Instructions:

1. Heat a large pot of salted water until it starts boiling. Prepare a bowl of icy water. Put the broccoli in the pot and blanch for 1 to 2 minutes until it turns bright green and retains some crispness. Use a slotted spoon to transfer the broccoli to the icy water to stop the cooking process. Drain properly.
2. In a medium skillet over medium heat, cook the pancetta while stirring frequently until it becomes crispy and browned, typically about 10 minutes. Place the cooked pancetta on paper towels to absorb excess oil, and save 1 tablespoon of the rendered fat.
3. In a large bowl, combine mascarpone, mayonnaise, cider vinegar, and salt using a rubber spatula. To this mixture, add the blanched broccoli, cooked pancetta, reserved fat, cranberries, walnuts, and gorgonzola. Toss thoroughly to coat and mix all ingredients together.

Summary:

• Calories: 2697 kcal
• Fat: 229 g
• Protein: 72 g
• Carbs: 107 g
• Potassium: 2255 mg
• Magnesium: 231 mg