Apple, Walnut, Pancetta Salad with a Maple Dressing

I love a salad, it can be the main event or the side kick. It can be loaded with protein, cheese and other accoutrements or simple with hearty leaves and a good olive oil. There is something about it that always brightens a meal and makes you feel good. They come together easily and as long you follow what I think are the main principles: a sturdy leaf, a crunch, a herb, a fat and a strong balance of oil and acid, you will be set up for success to make many different kinds of salads.

I’ve been making this particular salad for over fifteen years. When I was younger I loved it purely for the satisfyingly tangy maple dressing. Over the years I’ve refined it, along with my palette, taking away and adding elements. This rendition is the one that I am most proud of. It falls nicely on the palette without one ingredient overpowering the other.

RECIPE

Ingredients:

• Dressing

  • ¼ cup mayonnaise

  • ¼ cup pure maple syrup

  • 3 tablespoons white wine vinegar

  • 2 teaspoons sugar

  • ½ cup vegetable oil

  • Salt and pepper to taste

• Salad

  • 1/3 cup apple cider vinegar

  • 1 teaspoon sugar

  • 1 teaspoon salt

  • 1 shallot, sliced

  • 4 ounces pancetta, diced

  • 1/4 cup walnuts, roughly chopped

  • 1 bag mixed greens

  • 2 apples, peeled, cored, thinly sliced

  • ½ cup dried cranberries

  • 1 teaspoon chili flakes

  • 1-2 tablespoons, fresh parsley, roughly choppped

  • Salt & Pepper

Instructions:

• FOR THE DRESSING: Whisk mayonnaise, maple syrup, vinegar and sugar in a medium-sized bowl until blended. Gradually whisk in oil until the mixture thickens slightly. Season to taste with salt and pepper. 

• FOR THE QUICK-PICKLED SHALLOTS: Heat apple cider vinegar, sugar and salt in a small saucepan and cook until sugar dissolves about 2 minutes. Place shallots in a heat-proof bowl. Once the vinegar mixture is ready, pour over the shallots and set aside. 

• FOR THE PANCETTA: In a small saucepan add pancetta to a cold pan and cook on medium heat until golden and crispy, but not overcooked. Transfer to a towel-lined plate and set aside. Wipe out the pan with a towel and then add walnuts. Cook on medium heat until fragrant and golden brown. Transfer to a heat-proof bowl and set aside. 

• ASSEMBLY: Arrange greens, apples, cranberries, pancetta, and walnuts on a serving platter. Drizzle with your preferred amount of dressing and garnish with chili flakes, parsley, salt and pepper.