Preparation:
For dressing, place hazelnuts for dressing and salad on an oven tray and roast at 180C for 5-10 minutes, or until golden brown and the skins become papery.
Remove skins by rubbing together in a tea-towel. Set aside 50g hazelnuts for the salad. Process remaining hazelnuts until well chopped.
Add remaining dressing ingredients and process until smooth. Blanch asparagus in boiling, lightly salted water until just tender, refresh under cold running water and drain.
Combine salad leaves in a large bowl.
Pour over half the dressing and toss well.
Cook pancetta under a preheated hot grill until crisp, drain on absorbent paper and break into large pieces. Divide dressed salad leaves among individual serving plates.
Top with pancetta, goat cheese and roughly chopped remaining hazel, nuts. Drizzle a little more dressing over each salad and serve immediately.
Source: Aust Gourmet Traveller Jan'9 |
