Title: Maui Onion Tomato Salad with Pancetta And Basil Balsamic Vin
Categories: Cklive17
Yield: 1 servings

1/4 c Extra virgin olive oil
1 oz Pancetta; diced
1/4 ts Finely minced garlic
1/4 ts Finely minced shallot
1/4 c Balsamic vinegar
6 lg Basil leaves; julienned
3 Maui onions; julienned
6 lg Rip Kula beefsteak tomatoes
6 c Washed and torn baby mixed
-greens
6 Sprigs fresh basil; for
-garnish

Make vinaigrette: heat the olive oil in a large saute pan and saute the
pancetta, garlic and shallot over medium-high heat for 1 minute. Remove
from the heat and stir in the vinegar and half of the basil. Add the onions
and return to the heat for about 30 seconds. Remove from the heat and stir
in the remaining basil.

Core the tomatoes; cut a slice off the tops and bottoms and discard. Cut
each tomato into 3 thick slices. Try and keep the slices in order!

To assemble: place a bottom tomato slice on each serving plate. Place a
layer of the greens on top of the tomato, using up about half the greens.
Place a layer of the onions and a little of the vinaigrette over the
greens, and then the center tomato slice. Add another layer of the greens
(use the rest), onions (save some for garnish) and top with the last slice
of tomato. Garnish with onion and a basil sprig.

Yield: 6 servings

Converted by MC_Buster.

Per serving: 551 Calories (kcal); 57g Total Fat; (89% calories from fat);
9g Protein; 6g Carbohydrate; 20mg Cholesterol; 766mg Sodium Food Exchanges:
0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 11 Fat; 0 Other
Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9300

Converted by MM_Buster v2.0n.