Spinach, Pear and Pancetta Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 10
- 2 teaspoons dijon mustard
- 1/2 cup extra-virgin olive oil
- 1/4 cup minced shallots
- Carbohydrate 10 g(3%)
- Cholesterol 9 mg(3%)
- Fat 17 g(26%)
- Fiber 3 g(10%)
- Protein 4 g(7%)
- Saturated Fat 3 g(17%)
- Sodium 143 mg(6%)
- Calories 201
Preparation Sauté pancetta in nonstick skillet over medium heat until crisp, about 6 minutes. Drain on paper towels. Pour drippings in skillet into bowl. Add shallots, vinegar, mustard and thyme; whisk to blend. Add oil; whisk to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Combine spinach, pears, red onion and pancetta in large bowl. Toss with enough dressing to coat. Surround salad with radicchio leaves and serve.
Preparation Sauté pancetta in nonstick skillet over medium heat until crisp, about 6 minutes. Drain on paper towels. Pour drippings in skillet into bowl. Add shallots, vinegar, mustard and thyme; whisk to blend. Add oil; whisk to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Combine spinach, pears, red onion and pancetta in large bowl. Toss with enough dressing to coat. Surround salad with radicchio leaves and serve.
