Festive Salad: Pomegranate, Apple & Sage Salad Over Pancetta Crisp

Festive Salad: Pomegranate, Apple & Sage Salad Over Pancetta Crisp
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Festive Salad: Pomegranate, Apple & Sage Salad Over Pancetta Crisp

Recipe by Executive Chef Rob WilsonCourse: Salads, DinnerCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

382

kcal

This special salad was designed by Executive Chef Rob Wilson and is meant to accompany is recipe for Diver Scallops with Truffle Butternut Squash Puree.

Ingredients

  • PANCETTA CRISP

  • 4 ea. pancetta slices, cut thin

  • POMEGRANATE, APPLE & SAGE SALAD

  • 1/2 ea. pomegranate, arils removed

  • 1 ea. granny smith apples, julienne

  • 6 ea. sage leaves, chiffinade

  • 1 head young frisee

  • 2 oz lemon oil

  • To taste: sea salt, fresh cracked black pepper

Directions

  • PANCETTA CRISP
  • Place the pancetta on a half sheet pan in between two Sil pads with another half pan on top. Bake at 350 until crisp.
  • POMEGRANATE, APPLE & SAGE SALAD
  • Mix the salad and place on top of the crisp pancetta crisp and shave the fresh truffle over the top.

Notes

  • Calories are per serving
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