Mâche and Green Apple Salad with Pancetta and Almonds
A sophisticated salad featuring crisp Granny Smith apples, delicate mâche rosettes, and crispy pancetta, topped with toasted almonds in a white balsamic vinaigrette. Perfect balance of sweet, salty and tangy flavors.
Ingredients
- •6 tablespoons white balsamic vinegar
- •3 tablespoons minced shallot
- •6 tablespoons grapeseed oil
- •1 package pancetta
- •½ cup sliced almonds
- •16 leaves butter lettuce
- •8 cups mâche rosettes
- •2 whole Granny Smith apples
- •
Cooking Instructions
- 1.
Combine vinegar and shallot in bowl; whisk in oil. Season with salt and pepper.
5 min
- 2.
Arrange enough pancetta in large skillet to cover bottom. Cook over medium heat until brown, turning and adding more pancetta as slices shrink. Transfer to paper towels. Add almonds to drippings in skillet. Cook until golden, about 3 minutes. Transfer to bowl and cool. DO AHEAD Dressing, pancetta, and almonds can be made 2 hours ahead. Let stand at room temperature.
15 min
- 3.
Place 2 lettuce leaves on each of 8 plates. Drizzle with some dressing. Place mâche, nuts, and apples in large bowl; crumble in pancetta. Toss with enough dressing to coat; mound on lettuce.
10 min
