Strawberry, Goat Cheese, Pancetta, & Arugula Salad with Balsamic Herb Glaze

Gather your ingredients, a large bowl for the salad, a sharp knife, cutting board, 2 quart sauce pan (for the balsamic glaze), and a small cast iron or carbon steel pan (to cook the pancetta).

To make the Balsamic Herb Glaze, add the Balsamic Vinegar to the sauce pan along with the honey, fresh oregano and thyme. Stir to combine on medium high. Bring to a gentle boil, then reduce heat to medium low and let simmer for approximately 15-20 minutes. It might also be helpful to open a window or turn on an overhead vent as the vinegar smell can get strong at times. Continue occasionally stirring until the vinegar thickens and coats the back of a spoon. Take it off the heat and allow to cool. Once cool, you can pour into a small mason jar. The left over glaze can be stored in the refrigerator.