Squash Ribbon Salad with Red Curry Vinaigrette

Instructions

• For the Vinaigrette, mix brown sugar, lime juice, vinegar, curry paste, fish sauce and red pepper in small bowl until well blended. Set aside.

• For the Salad, cook pancetta in medium skillet on medium heat until crisp. Drain on paper towels. Crumble into large pieces. Set aside.

• Trim squash ends. Slice into ribbons with vegetable peeler or mandoline. Place squash ribbons and tomatoes on serving platter. Drizzle with Vinaigrette. Sprinkle with pancetta.