Servings: Serves 6
To make vinaigrette: In a medium bowl, whisk together vinegar, honey, mustard, salt, and pepper. Gradually whisk in oil until blended; set aside.
To make salad: Bring a small saucepan of water to boil; add pancetta and boil 2 minutes. Drain; pat dry with paper towels. Heat a small skillet over medium heat. Add pancetta; cook, stirring constantly, until crisp, 4 to 5 minutes. Drain on paper towels.
In a small bowl, combine beets and 1 tablespoon dressing. In a large bowl, toss mâche with remaining dressing; divide among 6 salad plates. Top each salad with pancetta, pear, cheese, walnuts, and beets; sprinkle with coriander seeds.
From the December 2005 issue of O, The Oprah Magazine
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