Low Carb Balsamic Onion, Pancetta and Goat Cheese Salad
How to Make It
Step 1
Thinly slice the onion. Heat a tablespoon of olive oil in a skillet over a low/medium heat. Add the sliced onion to the skillet. Cook the onion gently in the oil for 10-15 minutes or until very soft.
Step 2
After the onion has softened, add the low carb syrup and the balsamic vinegar to the skillet. Stir well to combine. Increase the heat a little so that the liquid starts to bubble. Continue to cook gently for 5 minutes more until the onion is golden and caramelized, stirring occasionally. Remove from the skillet and set to one side.
Step 3
Add the diced pancetta to the skillet used to cook the onions. If the pan is a little dry you can add a splash more oil. Cook for 4-5 minutes or until the pancetta is crisp, golden and cooked through. Remove from the skillet with a slotted spoon and set to one side.
Step 4
Wipe the skillet clean. Add the pine nuts to the dry skillet. Toast gently over a low heat for 2-3 minutes. The nuts should be lightly golden all over.
Step 5
Add 2 packed cups of arugula to a large salad/serving bowl. Top the arugula with the soft balsamic onions and cooked pancetta. Crumble over the goat cheese. Scatter with the toasted pine nuts and drizzle over the remaining olive oil. Toss to combine and serve.
Ingredients
- Goat cheese – 3 oz
- Diced Pancetta – 3 oz
- Arugula – 2 cup
- Extra virgin olive oil – 2 tbsp
- Pine nuts – 1.5 tbsp
- Balsamic vinegar – 1 tbsp
- Maple Flavored Syrup – 1 tsp
- Red onion – 0.5 medium – 2 1/2″ diameter