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Sautéed Pear, Pancetta, and Walnut Salad

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Serves: 6
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes

BEER PAIRING

Pairing with Leinenkugel's® Grapefruit Shandy

Weiss beer with natural grapefruit flavor
The citrus aroma in Leinenkugel's® Grapefruit Shandy perfectly complements the toasted nuts and fresh greens in this salad.

LEARN MORE

The citrus and slight tartness in Leinenkugel's® Grapefruit Shandy stand up to the salad’s intense flavors like gorgonzola and pancetta, and the beer’s floral-citrus aromas mirror the dish’s ripe pear aroma.

Topics:
Sides, Brunch, Pork, Italian, Spring, Summer

INGREDIENTS

Salad

¼ pound pancetta, thickly sliced then diced

2 Bosc Pears, cored and cubed

1 teaspoon honey

½ cup walnuts

6 cups mixed salad greens

3 ounces Gorgonzola cheese, crumbled

 

Red wine vinaigrette

½ cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

Pinch salt and pepper

PREPARATION

STEP 1

In a sauté pan over medium-high heat, cook pancetta until the fat has rendered and the pancetta is crisp. Transfer pancetta to a plate. Reduce heat to medium and add pears and honey. Sauté for 2 minutes then remove from heat.

 

STEP 2

In a skillet over medium heat, toast walnuts until fragrant and dark golden, about 5 minutes.

 

STEP 3

In a large bowl, toss to combine salad greens, pancetta, pears, walnuts, and Gorgonzola.

 

STEP 4

In a blender, combine all ingredients needed for the vinaigrette and blend until emulsified, about 30 seconds. Pour over salad and toss to combine. Serve immediately.

Ingredients

INGREDIENTS

Salad

¼ pound pancetta, thickly sliced then diced

2 Bosc Pears, cored and cubed

1 teaspoon honey

½ cup walnuts

6 cups mixed salad greens

3 ounces Gorgonzola cheese, crumbled

 

Red wine vinaigrette

½ cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

Pinch salt and pepper

Preparation

PREPARATION

STEP 1

In a sauté pan over medium-high heat, cook pancetta until the fat has rendered and the pancetta is crisp. Transfer pancetta to a plate. Reduce heat to medium and add pears and honey. Sauté for 2 minutes then remove from heat.

 

STEP 2

In a skillet over medium heat, toast walnuts until fragrant and dark golden, about 5 minutes.

 

STEP 3

In a large bowl, toss to combine salad greens, pancetta, pears, walnuts, and Gorgonzola.

 

STEP 4

In a blender, combine all ingredients needed for the vinaigrette and blend until emulsified, about 30 seconds. Pour over salad and toss to combine. Serve immediately.

  • Green Beans with Dates and Pancetta

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