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
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Ingredients
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1
bag of mixed greens
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1 cup
Pomegranate Seeds
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8
Slices of Pancetta
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5 ounces
Marcona Almonds
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1 cup
Grated Manchego
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1 tablespoon
Pomegranate Juice
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1/3 cup
Grade A Dark Maple Syrup
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1/2 cup
Balsamic Vinegar
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1/4 cup
Extra Virgin Olive Oil
Directions
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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
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In a larg bowl wisk together, pomegranate juice, olive oil, maple syrup and balsamic vineger and a pinch of salt. Set aside.
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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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