Tossed Salad with Goat Cheese Pancetta and Dried Cherries
Joanne
ingredients
- 1 1/4 cups dried tart cherries
- 1/2 cup port wine
- 5 ounces pancetta, chopped
- 2 shallots, minced
- 1 garlic clove, minced
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons sugar
- 1 5.5-ounce log soft fresh goat cheese cut into 1/2-inch-thick slices
- 1 5-ounce bag mixed salad greens
- 1/2 cup pine nuts, toasted
directions
- 1
1. Combine cherries and Port in heavy small saucepan. Bring to simmer over medium heat. Remove from heat; let stand until cherries swell, about 15 minutes.
- 2
2. Sauté pancetta in heavy large skillet over medium-low heat until crisp, about 8 minutes. Add shallots and garlic; cook 2 minutes. Add oil, then vinegar and sugar; stir until sugar dissolves. Stir in cherry mixture. Season with salt and pepper. (Dressing can be made 2 hours ahead. Set aside in skillet at room temperature.)
- 3
3. Preheat oven to 350°F. Place goat cheese slices on rimmed baking sheet. Bake until warm, about 10 minutes.
- 4
4. Meanwhile, combine salad greens and pine nuts in bowl. Rewarm dressing and pour over salad; toss to blend. Top with warm goat cheese and serve.
Source: Joanne
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