Recipe #6805
Presqu’île, Potato, Pancetta and Pecan Salad with Cider Vinegar Dressing
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 30 min |
4-6
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Christmas magazine |
Wine & food pairing
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Recipe ingredients
- 7 oz. (200 g) Presqu’île cheese, cut up small
- 12 creamer potatoes, cut in 2
- 7 oz. (200 g) pancetta, cut up small
- 5 oz. (150 g) oyster mushrooms, coarsely chopped
- ½ cup (125 mL) pecans
- Irresistibles extra virgin olive oil* to taste
- 1 bunch watercress or 2 cups (500 mL) baby spinach
- 3 cups (750 mL) mesclun
- Salt and Pepper to taste
- Dressing
- ¼ cup (60 mL) cider vinegar
- ⅓ cup (80 mL) Irresistibles extra virgin olive oil*
- 1 Tbsp. (15 mL) Irresistibles Bio organic honey*
Preparation
Preheat oven to 400˚F (200˚C).
In a large bowl, toss potatoes with olive oil. Transfer to a baking sheet and roast for 15 minutes.
In the same bowl, combine pancetta, oyster mushrooms and pecans and toss with olive oil. Add to potatoes and return to oven for another 5 minutes. Set aside to cool.
In a bowl, blend dressing ingredients and set aside.
Divide watercress, mesclun and potato mixture among 4 or 6 plates.
Drizzle with dressing and top with cheese.
Suggestion
Origin: Canadian
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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