Spring into spring with this delightful recipe that transforms an oldie-but-goodie dessert into a bright, refreshing twist on traditional salad. While springtime strawberries and the herbed shortcake croutons give a pop of sweetness, the spicy arugula and toasted pine nuts give this salad an earthy balance. 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While springtime strawberries and the herbed shortcake croutons give a pop of sweetness, the spicy arugula and toasted pine nuts give this salad an earthy balance. With the creamy Gorgonzola, crispy pancetta and the strawberry yogurt dressing, this is a crowd-pleaser at your next potluck and the perfect celebration of spring in a salad bowl. \u2014Adrienne Vradenburg, Bakersfield, California","recipeIngredient":["4 ounces chopped pancetta","1 tablespoon extra virgin olive oil","2 individual round shortcakes, cubed","3 tablespoons minced fresh parsley, divided","1\/2 teaspoon kosher salt, divided","1\/2 cup strawberry custard-style yogurt","1 tablespoon fresh lemon juice","1\/4 teaspoon coarsely ground pepper","4 cups fresh arugula","1 cup fresh strawberries, sliced","1\/2 cup crumbled Gorgonzola cheese","1\/4 cup pine nuts, toasted"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large skillet, cook pancetta over medium-high heat until crispy, about 5 minutes. 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