Mache Salad with Pear, Goat Cheese, Beets and Walnuts


MACHE SALAD W/ PEAR, GOAT CHEESE, BEETS & WALNUTS
www.RecipeGirl.com

VINAIGRETTE:
2 Tbs balsamic vinegar
1 tsp honey
½ tsp dijon mustard
¼ tsp salt
1/8 tsp freshly ground black pepper
¼ cup canola oil

SALAD:
1½ ounces thinly sliced pancetta (about 5 slices), chopped
2 medium cooked beets, cut into ½-inch cubes
8 cups mache
1 large Anjou pear, cored and sliced
3 ounces goat cheese, cut into ½-inch cubes
¼ cup toasted walnuts, coarsley chopped
½ tsp toasted coriander seeds, crushed

1. To make vinaigrette: In a medium bowl, whisk together vinegar, honey, mustard, salt and pepper. Gradually whisk in oil until blended; set aside.

2. To make salad: Bring a small saucepan of water to boil; add pancetta and boil 2 minutes. Drain; pat dry with paper towels. Heat a small skillet over medium heat. Add pancetta; cook, stirring constantly; until crisp, 4 to 5 minutes. Drain on paper towels.

3. In a small bowl, combine beets and 1 Tablespoon dressing. In a large bowl, toss mache with remaining dressing; divide among 6 salad plates. Top each salad with pancetta, pear, cheese, walnuts, and beets; sprinkle with coriander seeds.

Servings: 6

Nutritional Information
Per Serving

Calories 209
Calories from Fat 141
Total Fat 16g
Saturated Fat 3.25g
Cholesterol 11.5mg
Sodium 382g
Potassium 399mg
Carbohydrates 11.5g
Dietary Fiber 4g
Sugar 6g
Net Carbs 7.5g
Protein 7g

WW POINTS: 6.5

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RATE THIS RECIPE[ratings]

“LOVE this salad. I roasted the beets and they were wonderful with the goat cheese and pear.”
-Portland, OR


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