HONEY MUSTARD SLAW WITH BEETS AND PANCETTA (SERVES 4)

Since Thanksgiving is still sitting on my thighs I have been craving fresh, light salads.  This did the trick and the beets looked beautiful against the green of the napa cabbage.  Very refreshing indeed!

Honey Mustard Slaw

DRESSING

In a dry skillet toast almonds over medium heat until they become fragrant and golden, about 5 minutes.  Set toasted almonds aside.  In the same skillet cook pancetta until browned, about 10 minutes.  Transfer pancetta to paper towel to soak up excess grease from frying. 

In a small mixing bowl add all dressing ingredients and combine throughly.  In a separate mixing bowl combine cabbage and dressing.  Refrigerate cabbage, and dressing for an hour or two.  Remove from refrigerator and stir in almonds.  Divide salad among 4 plates and garnish with beet and pancetta. 

NOTES

I tried to make my own mayonnaise and it was a disaster.  Sorry, this I did have to buy prepared.  Please do let me know if anyone has any suggestions for homemade mayonnaise.  Mine didn't thicken and tasted worse than it looked.