Cooking Index - Cooking Recipes & IdeasGoat Cheese And Grilled Pancetta Salad With Roasted Recipe - Cooking Index

Goat Cheese And Grilled Pancetta Salad With Roasted

Type: Cheese, Eggs
Courses: Salads
Serves: 4 people

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
50   Hazelnuts
3 tablespoons 45mlHazelnut oil
3 tablespoons 45mlLight olive oil
2 tablespoons 30mlWhite wine vinegar
1 teaspoon 5mlStrong 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.

Aust Gourmet Traveller Jan'94


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