Strawberry Shortcake Salad

Directions

1. In a large skillet, cook pancetta over medium-high heat until crispy, about 5 minutes. Remove to paper towels to drain. Add olive oil to drippings. Add shortcake cubes; cook, stirring frequently, until golden brown, 3-4 minutes. Transfer to bowl; stir in 2 tablespoons parsley and 1/4 teaspoons salt.
2. In a small bowl, stir together yogurt, lemon juice, remaining 1 tablespoon parsley and 1/4 teaspoon salt, and pepper. In a salad bowl, toss arugula, strawberries, Gorgonzola, pine nuts, pancetta and shortcake croutons. Drizzle with dressing. Serve immediately.