Frisee Salad with Crispy Pancetta, Pistachio and Cranberry Vinaigrette
Servings: 8
Ingredients:
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1/2 cup (125 mL) pistachio nuts, shelled
4 oz (125 g) pancetta or lean bacon, cut in 1/4-inch (5 mm) thick slices
10 cups (2.5 L) baby frisée greens
1/2 cup (125 mL) dried cranberries
Cranberry Vinaigrette
1/4 cup (50 mL) cranberry cocktail
1 tbsp (15 mL) white wine vinegar
2 tsp (10 mL) finely chopped shallot or red onion
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) maple syrup or granulated sugar
Pinch each salt and pepper
2 tbsp (25 mL) olive oil
Preparation:
Preheat oven to 350°F (180°C).
Cranberry Vinaigrette: In bowl, whisk together cranberry cocktail, vinegar, shallot, Dijon mustard, maple syrup, salt and pepper; slowly whisk in oil. (Make-ahead: Cover and refrigerate for up to 1 day; whisk before using.)
Spread pistachios on baking sheet; toast in oven for 5 to 7 minutes or until fragrant; let cool. Coarsely chop and set aside. (Make-ahead: Store in airtight container for up to 3 days.)
In large skillet cook pancetta for about 5 minutes or until lightly browned and crisp; transfer to paper towels to drain. Crumble into small pieces.
In large salad bowl, toss baby frisée greens with cranberry vinaigrette. Add pistachios and cranberries; toss again. Sprinkle with pancetta.
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