• Ingredients: 30
  • Serves: 10

Spinach, pear and pancetta salad with 1/2 10-ounce packages ready-to-use spinach leaves, asian pears or bosc pears, halved, cored, thinly sliced, medium-size red onion, thinly sliced, head radicchio, separated into leaves.

Ingredients

  • 1 1/2 10-ounce packages ready-to-use spinach leaves
  • 2 Asian pears or Bosc pears, halved, cored, thinly sliced
  • 1 medium-size red onion, thinly sliced
  • 1 head radicchio, separated into leaves

For vinaigrette

  • 2/3 lb. bacon
  • 3 vine-ripened tomatoes
  • 3 scallions
  • 2 celery ribs
  • about 1/2 head romaine
  • 2 cups packed arugula
  • 1/4 cup chopped fresh flat-leafed parsley leaves

For salad:

  • 2 large hearts of romaine, cut lengthwise in half
  • 2 cups coarsely grated peeled celery root or parsnips
  • 1/4 cup coarsely grated Parmesan cheese
  • Garlic-Lemon Croutons

For dressing

For the pumpkin seeds:

For the English peas:

  • 20 English peas, shelled
  • Salt

To serve:

Berry compote

Directions

  1. Step 1 Sauté pancetta in nonstick skillet over medium heat until crisp, about 6 minutes. Drain on paper towels.
  2. Step 2 Pour drippings in skillet into bowl. Add shallots, vinegar, mustard and thyme; whisk to blend. Add oil; whisk to blend.

    For this step you will need

  3. Step 3 Combine spinach, pears, red onion and pancetta in large bowl. Toss with enough dressing to coat. Surround salad with radicchio leaves and serve.

    For this step you will need

Nutrition information

Calories 206 Carbohydrates 10 g (3%)
Fat 17 g (27%) Protein 3 g (7%)
Saturated Fat 4 g (18%) Sodium 168 mg (7%)
Polyunsaturated Fat 2 g Fiber 3 g (10%)
Monounsaturated Fat 11 g Cholesterol 10 mg (3%)