1 cup white balsamic vinegar
5 pieces rendered crispy pancetta, plus 1/2 cup warmed rendered pancetta fat
1/2 tablespoon whole-grain mustard
1/2 shallot
2 cloves garlic
Salt and pepper to taste
Salt and pepper to taste
2 tablespoons farro
1/4 cup vegetable oil
2 African pompano collars
1 tablespoon butter
1 sprig thyme
1 bunch baby kale
1 bunch picked frisee
6 satsuma orange segments
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