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Autumn salad

Name: Autumn salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 100g sliced flat pancetta; 100g baby spinach leaves; 1 radicchio, outer leaves discarded, thinly sliced; 1 red onion, thinly sliced; 150g Swiss brown mushrooms, sliced; 1/3 cup (50g) roasted hazelnuts, chopped; 2 teaspoons honey; 100ml red wine vinegar; 1 teaspoon Dijon mustard; 200ml olive oil

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by delicious. team

delicious. team

Oct 03, 2015

Gather fresh Autumnal produce to create this rustic side salad with honey and mustard dressing.

1 tablespoon olive oil
100g sliced flat pancetta
100g baby spinach leaves
1 radicchio, outer leaves discarded, thinly sliced
1 red onion, thinly sliced
150g Swiss brown mushrooms, sliced
1/3 cup (50g) roasted hazelnuts, chopped

Dressing

2 teaspoons honey
100ml red wine vinegar
1 teaspoon Dijon mustard
200ml olive oil

Method

1.

Heat olive oil in a small frypan over medium heat. Cook the pancetta for 1-2 minutes until crisp. Cool slightly, then break into shards.
2.

For the dressing, in a small bowl, combine all ingredients and season.
3.

Place the spinach, radicchio, onion, mushrooms, hazelnuts and pancetta in a serving dish, then drizzle over dressing. Toss to combine and serve.