Goat Cheese And Grilled Pancetta Salad With Roasted

Recipe Ingredients

		Goat cheese and grilled
		Pancetta salad with roasted
		Hazelnut dressing
50		Hazelnuts
2		Asparagus - trimmed
50		Baby spinach
50		Metzuma
50		Rocket
50		Green oak leaf lettuce
200		Thinly sliced pancetta
200		Goat cheese - roughly sliced
		- or crumbled
		Dressing
50		Hazelnuts
3 tablespoons	45ml	Hazelnut oil
3 tablespoons	45ml	Light olive oil
2 tablespoons	30ml	White wine vinegar
1 teaspoon	5ml	Strong Dijon mustard

Recipe Instructions

For dressing, place hazelnuts for dressing and salad on an oven tray and roast at 180C for 5-10 minutes, or until golden brown and the skins become papery.

Remove skins by rubbing together in a tea-towel. Set aside 50g hazelnuts for the salad. Process remaining hazelnuts until well chopped.

Add remaining dressing ingredients and process until smooth. Blanch asparagus in boiling, lightly salted water until just tender, refresh under cold running water and drain.

Combine salad leaves in a large bowl.

Pour over half the dressing and toss well.

Cook pancetta under a preheated hot grill until crisp, drain on absorbent paper and break into large pieces. Divide dressed salad leaves among individual serving plates.

Top with pancetta, goat cheese and roughly chopped remaining hazel, nuts. Drizzle a little more dressing over each salad and serve immediately.

Source:
Aust Gourmet Traveller Jan'94

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.