Fall Farmers Market Salad

Fall Farmers Market Salad

Ingredients

• 1/2 cup candied walnuts
• 3 oz. thinly sliced pancetta
• 8 cups market greens (wild kale, wild arugula, etc)
• 1 cup pomegranate seeds
• 2 persimmons, sliced into wedges
• Goat cheese
 
For the red wine vinaigrette


• 3 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• Salt and freshly ground pepper, to taste

Instructions

1. In a medium skillet over medium heat, fry the pancetta in rounds, until browned and crisp on both sides. Using a pair of tongs, transfer the pancetta to paper towels to drain.
2. To make the vinaigrette, in a small bowl, whisk together the vinegar, garlic, salt and pepper. Add the olive oil in a thin stream, whisking constantly until well blended.
3. Put the greens in a large serving bowl, drizzle with the vinaigrette and toss to coat evenly. Top with the pancetta, persimmons, pomegranate seeds, nuts and goat cheese, and toss well. Serve immediately.