by StrangeLove
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my 4 recipes »
Photo by StrangeLove
StrangeLove's Notes:
Expand1 bag of mixed greens Ask a question about this ingredient
1 cup Pomegranate Seeds Ask a question about this ingredient
8 Slices of Pancetta Ask a question about this ingredient
5 ounces Marcona Almonds Ask a question about this ingredient
1 cup Grated Manchego Ask a question about this ingredient
1 tablespoon Pomegranate Juice Ask a question about this ingredient
1/3 cup Grade A Dark Maple Syrup Ask a question about this ingredient
1/2 cup Balsamic Vinegar Ask a question about this ingredient
1/4 cup Extra Virgin Olive Oil Ask a question about this ingredient
Rinse greens, pat dry and place in bowl and set aside. Place pancetta in foil lined pan and broil until crispy. While broiling place a large saute pan on stove heat and add marcona almonds and toast. Let them cool for about 20 minutes othewise the will taste soft
Ask a question about this stepIn a larg bowl wisk together, pomegranate juice, olive oil, maple syrup and balsamic vineger and a pinch of salt. Set aside.
Ask a question about this stepNow its time to asemble to salad. On a large tray lay greens down first, then sprinkle pomegranate seeds and crunched pancetta and grated manchego and almonds. Drizzle dressing over salad.
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Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
