Goat Cheese Salad with Pancetta, Dried Cherry and Port Dressing

• 1 1/4 cups dried tart cherries
• 1/2 cup tawny Port
• 5 ounces pancetta or bacon, 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 (such as Montrachet), cut into 1/2-inch-thick slices
• 1 5-ounce bag mixed salad greens
• 1/2 cup pine nuts, toasted

1. Combine cherries and Port in heavy small saucepan.
2. Bring to simmer over medium heat.
3. Remove from heat; let stand until cherries swell, about 15 minutes.
4. Saute pancetta in heavy large skillet over medium-low heat until crisp, about 8 minutes.
5. Add shallots and garlic; cook 2 minutes.
6. Add oil, then vinegar and sugar; stir until sugar dissolves.
7. Stir in cherry mixture.
8. Season with salt and pepper.
9. (Dressing can be made 2 hours ahead.
10. Set aside in skillet at room temperature.)
11. Preheat oven to 350F.
12. Place goat cheese slices on rimmed baking sheet.
13. Bake until warm, about 10 minutes.
14. Meanwhile, combine salad greens and pine nuts in bowl.
15. Rewarm dressing and pour over salad; toss to blend.
16. Top with warm goat cheese and serve.

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

Taken from www.epicurious.com/recipes/food/views/goat-cheese-salad-with-pancetta-dried-cherry-and-port-dressing-102447 (may not work)