Asparagus, artichokes, and a Meyer lemon vinaigrette bring brightness to this salad, while pancetta and pecorino up the luxe-flavor factor.
Add pancetta to a sauté pan over medium-high heat and cook, stirring frequently, until browned, about five minutes. Remove from pan and let rest on a plate lined with paper towels.
Next, add a tablespoon of oil and asparagus to a pan over medium-high heat and sauté until softened and browned in places, about seven or eight minutes. Season to taste with salt and pepper and set aside.
To a mason jar or other similar such vessel with a lid, add the dressing ingredients: the olive oil, Meyer lemon juice, apple cider vinegar, honey, salt, coriander, garlic powder, and pepper. Cover with the lid and shake until dressing ingredients are well incorporated.
Add to a large mixing bowl the mixed greens, pancetta, artichoke hearts, and pecorino. Toss with the dressing, then serve individual portions of salad topped with asparagus spears. Or, serve salad with pancetta, artichoke hearts, pecorino, and asparagus laid on top of a bed of greens and allow diners to toss individual portions with the dressing. Either way, you now get to sit back and enjoy the vibrant tastiness you've created!