Off-White Salad with Citrus-Balsamic Vinaigrette

Name: Off-White Salad with Citrus-Balsamic Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons balsamic vinegar; 4 Bosc pears, peeled, quartered and cored; 473 milliliters celery leaves, torn from stalks; 59 milliliters dark brown sugar; 2 bulbs fennel, shaved thin; 1 Tbsp chopped fresh parsley; 4 large heads frisee, washed; 59 milliliters extra-virgin olive oil; 8 servings Extra-virgin olive oil; 3 Tbsps fresh orange juice; 5 inches thick slices pancetta, cut into strips; 8 servings Parmesan wedge, for shaving; 237 milliliters pecan halves; 8 servings Salt and freshly ground black pepper; 1 Tbsp unsalted butter; 2 Tbsps unsalted butter; 1 bottle prosecco

Off-White Salad with Citrus-Balsamic Vinaigrette

Off-White Salad with Citrus-Balsamic Vinaigrette might be just the main course you are searching for. Watching your figure? This gluten free recipe has 559 calories, 15g of protein, and 43g of fat per serving. This recipe serves 8. Head to the store and pick up thick pancetta, brown sugar, orange juice, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

For the pears: Melt the butter in a deep, wide pot over medium heat.

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Butter

Pear

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Pot

Add the prosecco and bring to a simmer.

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Prosecco

Add the pears and simmer until tender, about 15 minutes.

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Pear

Remove the pears from the liquid and let cool.

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Pear

For the pecans: Melt the butter in a large skillet over medium heat.

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Butter

Pecans

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Frying Pan

Add the brown sugar and cook, stirring, until the sugar is dissolved.

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Brown Sugar

Sugar

Add the pecans and stir to coat. Simmer the pecans in the sugar mixture, about 5 minutes.

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Pecans

Sugar

Remove from the heat and transfer to a piece of parchment paper and let cool. Chop the pecans and set aside.

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Pecans

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Baking Paper

For the dressing: In a bowl, combine the oil, orange juice, vinegar and parsley. Season with salt and pepper and whisk together. Taste and adjust the seasoning if needed.

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Salt And Pepper

Orange Juice

Seasoning

Parsley

Vinegar

Cooking Oil

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Whisk

Bowl

Heat a large skillet over medium heat.

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Frying Pan

Add a swirl of olive oil and the pancetta. Cook, stirring occasionally, until the pancetta is crisp.

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Olive Oil

Pancetta

Transfer the pancetta to paper towel-lined plate to drain the fat.

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Pancetta

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Paper Towels

Tear the frisee into bite-size pieces into a large bowl and add the celery leaves and fennel.

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Celery Leaves

Fennel

Curly Endive

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Bowl

Add the pears.

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Pear

Pour in enough dressing just to coat and toss to combine. Taste and add more dressing if desired.

Divide the salad among plates and garnish with a few pieces of pancetta and chopped pecans. Using a vegetable peeler, shave a few pieces of Parmesan over each salad.

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Pecan Pieces

Vegetable

Pancetta

Parmesan

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Peeler

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.