Name: Mache Salad with Pear, Goat Cheese, Beets and Walnuts
Prep time: 25 min
Cook time: 6 min
Total time: 31 min
Ingredients: 2 tablespoons balsamic vinegar; 1 teaspoon honey; ½ teaspoon Dijon mustard; ¼ teaspoon salt; ⅛ teaspoon freshly ground black pepper; ¼ cup canola oil; 1½ ounces (about 5 slices) thinly sliced pancetta, (chopped); 2 medium cooked beets, (cut into ½-inch cubes); 8 cups mache ((or other leafy green lettuce)); 1 large Anjou pear, (cored and sliced); 3 ounces goat cheese, (cut into ½-inch cubes); ¼ cup toasted walnuts, (coarsely chopped); ½ teaspoon toasted coriander seeds, (crushed)

I LOVE this salad. The beets are wonderful with the goat cheese and pear.

Mache Salad

Print Pin Save

Mache Salad with Pear, Goat Cheese, Beets and Walnuts

This salad will quickly become a favorite, especially for beet lovers!

Recipe Details

Prep Time: 25 mins

Cook Time: 6 mins

Total Time: 31 mins

Course: Salad

Cuisine: American

Keyword: beets, mache, pears, salad, walnuts

Servings: servings

Calories: 245kcal

Author: RecipeGirl.com

Ingredients

VINAIGRETTE

2 tablespoons balsamic vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
¼ cup canola oil

SALAD

1½ ounces (about 5 slices) thinly sliced pancetta, chopped
2 medium cooked beets, cut into ½-inch cubes
8 cups mache (or other leafy green lettuce)
1 large Anjou pear, cored and sliced
3 ounces goat cheese, cut into ½-inch cubes
¼ cup toasted walnuts, coarsely chopped
½ teaspoon toasted coriander seeds, crushed

Instructions

VINAIGRETTE

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

SALAD

Bring a small saucepan of water to boil; add pancetta and boil 2 minutes. Drain and pat dry with paper towels.
Heat a small skillet over medium heat. Add the pancetta and cook, stirring constantly until crisp, 4 to 5 minutes. Drain on paper towels.
In a small bowl, combine beets and 1 tablespoon of the 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.

Notes

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.

Nutrition

Serving: 1serving, Calories: 245kcal, Carbohydrates: 16g, Protein: 6g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 11mg, Sodium: 260mg, Potassium: 369mg, Fiber: 3g, Sugar: 10g, Vitamin A: 785IU, Vitamin C: 17mg, Calcium: 48mg, Iron: 1mg