Pear, Goat Cheese, Beet and Walnut Green Salad
This salad will quickly become a favorite, especially for beet lovers!
Foto: RecipeGirlIngredients
6 servings
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ¼ cup olive oil
- 1½ ounces (about 5 slices) thinly sliced pancetta or prosciutto, (chopped)
- 2 medium cooked beets, (cut into ½-inch cubes)
- 8 cups mixed greens
- 1 large Anjou pear, (cored and sliced)
- 3 ounces goat cheese, (cut into ½-inch cubes)
- ¼ cup toasted walnuts, (coarsely chopped)
Steps
In a medium bowl, whisk together vinegar, honey, mustard, salt and pepper. Gradually whisk in oil until blended; set aside.
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 the greens with the remaining dressing; divide among 6 salad plates. Top each salad with pancetta, pear, cheese, walnuts, and beets.
Nutrition Facts
Macronutrients
Calories245
Source: RecipeGirl
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