Prepare the Salad

1. Wash and spin dry the spinach and arugula. If they seem limp, soak in cold water while preparing the rest of the salad, then drain and arrange on a large plate.
2. Take the burrata out of the fridge, drain it, and place it on the salad plate. Do not break it open until ready to eat.
3. Prepare the vinaigrette by mixing lime juice, lime zest, basil, honey, olive oil, salt, and pepper in a jar. Shake vigorously or whisk until emulsified. Remix before use.
4. Halve the cherry tomatoes and scatter over the greens. If meal prepping, only cut tomatoes for the portion being eaten immediately.
5. Drizzle a small amount of vinaigrette over the greens and tomatoes.
6. Trim the dry ends off the asparagus, rinse briefly, and pat dry.
7. Peel the mango using a vegetable peeler. Slice both sides off the stone and cut into ¼-inch diagonal slices. Set aside smaller mango pieces for the salad without griddling.
8. Halve the avocado, remove the pit, and slice it while still in the skin. Scoop out with a spoon and fan over the greens. Drizzle with vinaigrette to prevent browning.

Fry

1. Preheat two pans: a griddle pan and a non-stick or cast-iron pan over medium-high heat.
2. Line a plate with a paper towel. Fry pancetta in the non-stick pan until crispy, then transfer to the plate to drain excess fat. Leave rendered fat in the pan.
3. Fry asparagus in the bacon fat for 3-4 minutes until tender-crisp. Adjust cooking time based on thickness.
4. Brush the griddle pan with a bit of oil and lay the mango slices in it, ensuring grill marks go across. Cook until dark marks appear and slices release easily. Flip and repeat on the other side. If the mango is very ripe, griddle only one side to prevent excessive softening.

Serve

1. Arrange the asparagus, grilled mango, and pancetta over the salad. Either section them separately or distribute evenly.
2. Drizzle the remaining vinaigrette over the salad.
3. When ready to eat, break open the burrata.
4. Serve with fresh sourdough bread to soak up the delicious juices.