avec vinaigrette érable-échalote et feta
Ingrédients : Patates douces • Pomme Gala • Mélange roquette et épinards • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Échalote • Sirop d'érable • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Feta (lait) (lait pasteurisé, lait partiellement écrémé, substances laitières modifiées, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, sorbate de potassium, acide lactique, natamycine, chlorure de calcium) • Pacanes • Vinaigre de vin rouge • Moutarde à l’ancienne (moutarde) (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane).
Allergens
Tags
Tranches de bacon
100 g
Patates douces
1 unit(s)
Mélange roquette et épinards
113 g
Mélange printanier
28 g
Pomme Gala
0.5 unit(s)
Échalote
1 unit(s)
Feta, émietté
0.25 cup
Vinaigre de vin rouge
1 tbsp
Sirop d'érable
2 tbsp
Moutarde à l’ancienne
1 tbsp
Pacanes
28 g
Huile
1 tsp
Poivre
0.25 tsp
Sel
0.25 tsp
Sucre
1 tsp
- Preheat the oven to 450˚F.
- Wash and dry all produce.
-
Cut sweet potato into 1/2-inch pieces. To an unlined baking sheet, add sweet potatoes and 1 tsp (2 tsp) oil. Season with salt and pepper, then toss to coat. (TIP: If you don't like the sk
- Roast in the middle of the oven for 16-18 min, flipping halfway through, until tender and golden.
- Meanwhile, peel, then cut half the shallot into 1/8-inch slices. Cut remaining half into 1/4-inch thick pieces.
- To a small pot, add sliced shallots, vinegar and 1 tsp (2 tsp) sugar. Season with salt, then bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer shallots, including liquid, to a small bowl.
- Set aside in the fridge to cool.
- Heat a large non-stick pan over medium.
- When hot, add pecans to the dry pan. Toast for 4-5 min, stirring often, until golden (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Core, then cut half the apple (use whole for 4 servings) into 1/8-inch slices.
- Heat the same pan over medium-high.
- On a clean cutting board, cut bacon into 1-inch pieces.
- When the pan is hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.**
- Remove from heat, then, using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Carefully drain and discard all but 1 tbsp (2 tbsp) fat.
- Reheat the pan with reserved bacon fat over low.
- When the pan is hot, add remaining shallots, then season with salt and pepper. Cook for 1-2 min, stirring often, until tender and golden.
- Transfer shallots and bacon fat to a large bowl.
- Add maple syrup, whole grain mustard and 3 tbsp (6 tbsp) pickling liquid. Season with salt and pepper, then stir to combine.
- To the large bowl with maple-shallot vinaigrette, add sweet potato, arugular and spinach mix, spring mix, apples and toasted pecans. Season with salt and pepper, then toss to coat.
- Divide salad between plates.
- Sprinkle feta over top.
- Sprinkle bacon and pickled shallots over top.
590
kcal
Calories
40
g
Fat
11
g
Saturated Fat
48
g
Carbohydrate
26
g
Sugar
7
g
Dietary Fiber
12
g
Protein
40
mg
Cholesterol
920
mg
Sodium
0.1
g
Trans Fat
900
mg
Potassium
200
mg
Calcium
3
mg
Iron
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