Endive, pear, walnut and pancetta salad
While the preparation of this salad may seem labor intensive, bear in mind that the walnuts can be purchased or prepared well ahead of time because it keeps nicely in the refrigerator. Also, pomegranate seeds can be purchased, and you can substitute them with dried cranberries.
- 1/4 cup extra virgin olive oil
- 1/4 pound pancetta, sliced and chopped
- 3 tablespoons fresh lemon juice
- 3 tablespoons Dijon mustard
- 6 cups of Italian endive, chopped
- 4 cups of Romaine
- 4 firm, ripe red pears, sliced lengthwise
- 2 cups candied walnuts (click for recipe)
- 1-1/2 cups of pomegranate seeds
- Salt and pepper to taste
In a nonstick pan, fry pancetta in olive oil until slightly crisp. Transfer to paper towels to drain. Reserve oil and combine with lemon juice and Dijon mustard. In a large bowl, combine greens and toss with just enough dressing to coat. Transfer to platter or individual plates and arrange pear slices, pancetta, candied walnuts and pomegranate seeds on top of greens. Pour remaining dressing over all. Serves 6-8.
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