Serves 4

12 slices of thinly sliced porchetta (recipe below)

1 head frisée lettuce

2 cups watercress leaves

1 cup, grilled red onions

4 pieces sliced cherry peppers (seeds removed)

1/2 cup grated parmesan cheese

1 cup vinaigrette (recipe below)

Slice the porchetta to the desired thickness and put three slices on each plate and top with the watercress, frisée, sliced cherry peppers, grilled onions and parmesan cheese. Drizzle the vinaigrette over the meat and greens.

FOR THE PORCHETTA

1 3-pound pork shoulder

1 tsp fennel seeds

3 cloves chopped garlic

1 tsp chili flakes

2 tbsp chopped rosemary

2 tbsp chopped thyme

salt and pepper to taste

Begin by seasoning the pork shoulder in garlic, fennel seeds, thyme, rosemary, chili flakes, salt and pepper. Once seasoned, place in refrigerator overnight.

Preheat your oven to 350 degrees. Place pork shoulder skin side up on a roasting tray covered with aluminum foil and roast for two hours. Uncover and turn heat up to 500 degrees for 20 minutes or until skin is crispy. Set aside and let rest for 7-10 minutes before slicing.

FOR THE VINAIGRETTE

.25 oz balsamic vinegar

.25 oz roasted red peppers

zest of one lemon

.25 oz pepperoncini

half bunch of parsley

.25 oz capers

6 fl oz high quality extra virgin olive oil

Combine all ingredients, cover with the extra virgin olive oil and mix.