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Goat Cheese, Pancetta and Asparagus Salad with Hazelnut Vinaigrette

Source: Salads -- Cooking With Style
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Serves 4
3 1/2 oz  pancetta, thinly sliced
2 bunches fresh asparagus
1 tablespoon hazelnut oil
3 tablespoons hazelnuts, skins removed
1 head butter lettuce, washed and torn
1 head green oakleaf lettuce, washed and torn
5 oz goat cheese, sliced or crumbled
For the Dressing:
2 tablespoons hazelnut oil
1 tablespoon white wine vinegar
1 tablespoon light olive oil
Goat Cheese, Pancetta and Asparagus Salad with Hazelnut Vinaigrette Recipe at
Broil or grill the pancetta slices until crisp. Drain on paper towels and break into pieces.

Halve the asparagus spears lengthwise and blanch in boiling salted water until just tender. Run under cold water. Drain.

Heat the hazelnut oil in a small frying pan. Toss the hazelnuts in the oil and toast until golden.

Combine all of the dressing ingredients in a small bowl. Whisk until thoroughly combined.

Combine the lettuces, goat cheese, pancetta, asparagus and hazelnuts on individual plates. Drizzle on the dressing and serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 386
Fat. Total: 34g
Fiber: 3g
Carbohydrates, Total: 6g
Sodium: 259mg
% Cal. from Fat: 79%
Cholesterol: 44mg
Protein: 16g
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