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SALADS AND SALAD
DRESSINGS:
Mache Salad with Pear,
Goat Cheese, Beets and Walnuts
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Mache
Salad with Pear, Goat Cheese, Beets and Walnuts |
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A delicious blend
of so many flavors...
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VINAIGRETTE: |
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2
Tbs |
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balsamic vinegar |
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1
tsp |
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honey |
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½
tsp |
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dijon mustard |
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¼
tsp |
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salt |
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1/8
tsp |
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freshly ground black pepper |
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¼
cup |
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canola oil
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SALAD: |
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1½
ounces |
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thinly sliced pancetta (about 5 slices),
chopped |
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2
medium |
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cooked beets, cut into ½-inch cubes |
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8
cups |
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mache |
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1
large |
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Anjou pear, cored and sliced |
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3
ounces |
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goat
cheese, cut into ½-inch cubes |
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¼
cup |
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toasted walnuts, coarsely chopped |
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1 |
To make
vinaigrette: In a medium bowl, whisk together
vinegar, honey, mustard, salt and pepper.
Gradually whisk in oil until blended; set aside. |
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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, 4-5 minutes. Drain on
paper towels. |
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3 |
In a small
bowl, combine beets and 1 Tbsp. 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. |
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Servings: 6 |
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PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "LOVE this salad. I roasted the beets and
they were wonderful with the goat cheese and pear."
-Portland, OR
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