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
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.
Calories from Fat 141
Total Fat 16g
Saturated Fat 3.25g
Dietary Fiber 4g
Net Carbs 7.5g
WW POINTS: 6.5
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“LOVE this salad. I roasted the beets and they were wonderful with the goat cheese and pear.”