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Presqu’île, Potato, Pancetta and Pecan Salad with Cider Vinegar Dressing https://www.metro.ca/userfiles/image/recipes/salade-fromage-pleurotes-pacanes-vinaigrette-cidre-6805.jpg PT10M PT20M PT30M
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.
4
7 oz (200 g) presqu'ile cheese, cut up small 12 creamer potatoes, cut in 2 7 oz (200 g) pancetta, cut up small 5 oz (150 g) oyster mushrooms 1/2 cup (125 mL) pecans extra virgin olive oil to taste 1 bunch watercress or 2 cups (500 ml) baby spinach 3 cups (750 mL) mesclun Dressing: 1/4 cup (60 mL) cider vinegar 1/3 cup (170 mL) olive oil 1 Tbsp. (15 mL) bio organic honey
Presqu’île, Potato, Pancetta and Pecan Salad with Cider Vinegar Dressing

Presqu’île, Potato, Pancetta and Pecan Salad with Cider Vinegar Dressing

Rate this recipe
1 Vote
4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 7 oz
    (200 g)
    presqu'ile cheese, cut up small
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    $10.00 ea.

    400 g

    SAVE UP TO $2.50
    BABYBEL OR THE LAUGHING COW CHEESE

    BABYBEL OR THE LAUGHING COW CHEESE

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    120 - 133 G SELECTED VARIETIES

  • 12
    creamer potatoes, cut in 2
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  • 7 oz
    (200 g)
    pancetta, cut up small
  • 5 oz
    (150 g)
    oyster mushrooms
  • 1/2 cup
    (125 mL)
    pecans

  • extra virgin olive oil to taste
  • 1 bunch
    watercress or 2 cups (500 ml) baby spinach
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    DOLE CLASSIC ICEBERG SALAD

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    2 for $4.00

    40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE

  • 3 cups
    (750 mL)
    mesclun
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    40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE


  • Dressing:
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    SELECTED SIZES SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    cider vinegar
  • 1/3 cup
    (170 mL)
    olive oil
  • 1 Tbsp.
    (15 mL)
    bio organic honey
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    1 kg SELECTED VARIETIES

Imprimer ma sélection

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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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