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Goat Cheese, Pancetta & Asparagus Salad




Source of Recipe


Source: Salads -- Cooking With Style


List of Ingredients




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



Recipe



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.


FOR THE DRESSING:
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.