Baby Pear, Spinach and Walnut Salad with Goat Cheese & Pancetta
The premium Nieuwenhuis goat's cheese is divine enjoyed on its own or added as a special ingredient to your cooking. This baby pear salad illustrates this taste sensation beautifully.Serves 4 (Entrée size)
For the dressing:
3 Tbsp Pons apple vinegar
2 Tbsp Salvagno extra virgin olive oil
1 Tsp Accoceberry Espelette smooth mustard
2 Tbsp Brover baby pear syrup
For the salad:
1 bag baby spinach
½ tin Brover baby pears (2 per person), drained
1 cup Trickett’s walnut halves
1 pack sliced Pedrazzoli pancetta
150g Nieuwenhuis Poukawa Fog (or similar)
Cut the pancetta into squares and cook in a pan on a medium heat, along with the walnuts, until they are both crisp and toasted. Remove from heat and let cool to room temp.
Prepare the dressing in a small bowl, add all liquids and whisk until smooth.
In a large serving bowl, add the spinach and scatter over the toasted walnuts, crispy pancetta, and crumble over the cheese. Place the baby pears on top and drizzle over the dressing.
Add a grinding of black pepper if desired.