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.
Add the prosecco and bring to a simmer.
Add the pears and simmer until tender, about 15 minutes.
Remove the pears from the liquid and let cool.
For the pecans: Melt the butter in a large skillet over medium heat.
Add the brown sugar and cook, stirring, until the sugar is dissolved.
Add the pecans and stir to coat. Simmer the pecans in the sugar mixture, about 5 minutes.
Remove from the heat and transfer to a piece of parchment paper and let cool. Chop the pecans and set aside.
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.
Heat a large skillet over medium heat.
Add a swirl of olive oil and the pancetta. Cook, stirring occasionally, until the pancetta is crisp.
Transfer the pancetta to paper towel-lined plate to drain the fat.
Tear the frisee into bite-size pieces into a large bowl and add the celery leaves and fennel.
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.
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.