Mixed Greens with Maple Balsamic Vinaigrette with Marcona Almonds and Manchego

November 15, 2009
1 Ratings
  • Serves 4 to 6
Author Notes

This salad is light and sweet and salty. A nice break after the heaviness of Thanksgiving meals. The pancetta balances nicely with the sweetness of the balsamic and maple. I used a one year aged Manchego but another sheep's milk cheese such as Idiazabal of Zamorano would be just as good. —MollyMartin

What You'll Need
  • 1 bag of mixed greens
  • 1 cup Pomegranate Seeds
  • 8 Slices of Pancetta
  • 5 ounces Marcona Almonds
  • 1 cup Grated Manchego
  • 1 tablespoon Pomegranate Juice
  • 1/3 cup Grade A Dark Maple Syrup
  • 1/2 cup Balsamic Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  1. Rinse greens, pat dry and place in bowl and set aside. Place pancetta in foil lined pan and broil until crispy. While broiling place a large saute pan on stove heat and add marcona almonds and toast. Let them cool for about 20 minutes othewise the will taste soft
  2. In a larg bowl wisk together, pomegranate juice, olive oil, maple syrup and balsamic vineger and a pinch of salt. Set aside.
  3. Now its time to asemble to salad. On a large tray lay greens down first, then sprinkle pomegranate seeds and crunched pancetta and grated manchego and almonds. Drizzle dressing over salad.

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