Fall Salad

Cooking With Rania - "Recipes for Halloween Entertaining"
KDKA Pittsburgh Today Live 10/24/2012

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Fall Salad

4 tablespoons apple cider vinegar
4 tablespoons local honey (or more to taste)
1 tablespoon Dijon mustard
Sea salt and fresh cracked pepper to taste
½ cup extra virgin olive oil

6 ounce piece pancetta – cut into ¼” dice
8 cups torn mixed lettuce leaves
4 ounces Black Mission Figs – cut into quarters
1 package Boursin cheese
Pumpkin seeds

In a carafe of the Bonjour Salad Gourmet Salad Chef Salad Dressing Mixer, combine the vinegar, honey, mustard and salt and pepper to taste. Blend well. Add the olive oil and blend the dressing until it is emulsified. Set aside until ready to toss the salad.

Fry the pancetta until very crisp and drain well on paper towels.

Divide the salad greens on each of 6 salad plates and top with the pancetta, figs and dot with Boursin cheese clumps. Drizzle the dressing over the salad and top with pumpkin seeds. Serve immediately.

Serves: 6

Note: You will have extra dressing left over that can be stored in the Bonjour Salad Dressing carafe

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