Mâche Salad with Pear, Goat Cheese, Beets and Walnuts
 

Mache Salad with Pear, Goat Cheese, Beets and Walnuts
Save time! Make this salad in the morning and dress it right before serving.

Ingredients:
Serves 6

Vinaigrette:

  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup canola oil
Salad:

  • 1 1/2 ounces thinly sliced pancetta (about 5 slices), chopped
  • 2 medium cooked beets , cut into 1/2-inch cubes
  • 8 cups mache
  • 1 large Anjou pear , cored and sliced
  • 3 ounces goat cheese , cut into 1/2-inch cubes
  • 1/4 cup toasted walnuts , coarsely chopped
  • 1/2 teaspoon toasted coriander seeds , crushed
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.