I LOVE this salad. The beets are wonderful with the goat cheese and pear.
Yield: 6 servings
Prep Time: 25 min
Cook Time: 6 min
Mache Salad with Pear, Goat Cheese, Beets and Walnuts
2 tablespoons balsamic vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup canola oil
1 1/2 ounces thinly sliced pancetta (about 5 slices), chopped
2 medium cooked beets, cut into 1/2-inch cubes
8 cups mache
1 large Anjou pear, cored and sliced
3 ounces goat cheese, cut into 1/2-inch cubes
1/4 cup toasted walnuts, coarsely chopped
1/2 teaspoon 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.
*If you are preparing this salad as GLUTEN-FREE, just be sure to use brands of Dijon and pancetta that are known to be GF.
Nutritional Information per serving:
Serving size: 1/6th of the salad
Calories per serving: 141
Fat per serving: 16g
Saturated Fat per serving: 3.25g
Sugar per serving: 6g
Sodium per serving: 382mg
Fiber per serving: 4g
Protein per serving: 7g
Cholesterol per serving: 11.5mg
Carbohydrates per serving: 11.5g
WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 3