Autumn salad

Autumn salad

recipe image

Gather fresh Autumnal produce to create this rustic side salad with honey and mustard dressing.


  • 1 tablespoon olive oil
  • 100g sliced flat pancetta
  • 100g baby spinach leaves
  • 1 radicchio, outer leaves discarded, thinly sliced
  • 1 red onion, thinly sliced
  • 150g Swiss brown mushrooms, sliced
  • 1/3 cup (50g) roasted hazelnuts, chopped


  • 2 teaspoons honey
  • 100ml red wine vinegar
  • 1 teaspoon Dijon mustard
  • 200ml olive oil
  • 1.

    Heat olive oil in a small frypan over medium heat. Cook the pancetta for 1-2 minutes until crisp. Cool slightly, then break into shards.

  • 2.

    For the dressing, in a small bowl, combine all ingredients and season.

  • 3.

    Place the spinach, radicchio, onion, mushrooms, hazelnuts and pancetta in a serving dish, then drizzle over dressing. Toss to combine and serve.

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