This salad takes it to another level witht the addition of cranberries for a tart and buttery combination.
Directions for: Frisee Salad with Crispy Pancetta, Pistachios and Cranberry Vinaigrette
Ingredients
Frisee Salad with Crispy Pancecup pistachio nuts, shelled
4 oz pancetta, or lean bacon, cut in 1/4-inch thick slices
10 cup baby frisee greens
cup dried cranberries
Cranberry Vinaigrettecup cranberries, cocktail
1 Tbsp white wine vinegar
2 tsp finely chopped red onion
2 tsp finely chopped shallot
1 tsp Dijon mustard
1 tsp maple syrup
1 tsp granulated sugar
1 pinch salt
1 pinch pepper
2 Tbsp olive oil
PreparationDirections
Frisee Salad with Crispy Pance1. Preheat oven to 350 degrees F (180 degrees C).
2. Spread pistachios on baking sheet; toast in oven for 5 to 7 minutes or until fragrant; let cool.
3. Coarsely chop and set aside. (Make-ahead: Store in airtight container for up to 3 days.)
4. In large skillet cook pancetta for about 5 minutes or until lightly browned and crisp; transfer to paper towels to drain.
5. Crumble into small pieces.
Cranberry Vinaigrette1. In bowl, whisk together cranberry cocktail, vinegar, shallot, Dijon mustard, maple syrup, salt and pepper; slowly whisk in oil.
2. Make-ahead: Cover and refrigerate for up to 1 day; whisk before using.
Preparation1. In large salad bowl, toss baby frise greens with cranberry vinaigrette.
2. Add pistachios and cranberries; toss again.
3. Sprinkle with pancetta.
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