Goat Cheese Salad With Pancetta , Dried Cherry And Port Vinagrette

• 1 1/4 cup dried tart cherries
• 1/2 cup tawny port
• 5oz pancetta
• 2 shallots, minced
• 1 clove garlic, minced
• 1/3 olive oil
• 1/4 cup red wine vinegar
• 2 tsp sugar
• 1 5.5oz log soft fresh goat cheese ( such as montrachet ) cut into 1/2 inch slices
• 1 5oz bag mixed salad greens
• 1/2c pine nuts, toasted

1. 1. Combine cherries and port in a heavy small saucepan. Bring to a simmer over medium heat. Remove from heat, let stand until cherries swell, about 15 min.
2. 2. Saute bacon in a heavy skillet 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 hr ahead. set aside in skillet at room temperature.)
3. 3. Preheat oven to 350 degrees. Place goat cheese slices on rimmed baking sheet . bake until warm , about 10 minutes.
4. 4. Meanwhile, combine salad greeens and pine nuts in bowl . Rewarm dressing and pour over salad. Toss to blend . Top with warm goat cheese.
5. Make sure that the goat cheese looks harder in the pkg. I picked a spread and it melted in the oven.

cherries, tawny port, pancetta, shallots, clove garlic, olive oil, red wine vinegar, sugar, goat cheese, mixed salad greens, nuts

Taken from www.epicurious.com/recipes/member/views/goat-cheese-salad-with-pancetta-dried-cherry-and-port-vinagrette-1273151 (may not work)