Sautéed Pear, Pancetta, and Walnut Salad
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.
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.
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.
