Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad
INGREDIENTS
•
1/2 cup hazelnuts
•
5 ounces thinly sliced pancetta, halved and cut crosswise into 1/4-inch-wide strips (about 1 cup)
•
5 ounces baby arugula
•
12 ounces chicory, leaves stripped from center ribs (save ribs for soup) and leaves torn into bite-size pieces (about 12 cups)
•
1 1/2 pounds butternut squash, trimmed and peeled
•
2 tablespoons extra-virgin olive oil
•
Salt
•
Freshly ground pepper
•
1 cup apple cider or apple juice
•
1/4 cup apple cider vinegar
•
2 tablespoons finely chopped shallot
•
2 teaspoons Dijon mustard
•
2 teaspoons sugar
•
Salt
•
1/2 cup extra-virgin olive oil
Comments & Reviews
Just A Pinch Sweepstakes