Warm Goat Cheese Salad with Dried Cherries and Pancetta Vinaigrette
- 8 cups mesclun (mixed baby greens), washed and dried
- 4 ounces dried cherries (about 1 cup)
- 6 ounces soft mild goat cheese
- 1/4 teaspoon freshly ground black pepper, or to taste
- a 1/2-pound piece of pancetta (Italian unsmoked cured bacon), cut into strips about 1/8-inch thick and 1 inch long
- 1/4 cup olive oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped fresh thyme leaves
- 6 tablespoons sherry vinegar
- In a large serving bowl, combine mesclun and dried cherries.
- Crumble goat cheese on top and sprinkle with pepper.
- In a large skillet cook pancetta in oil over moderate heat, stirring, until lightly browned.
- Pour off about 3 tablespoons (about 1/3 cup should be left in skillet with pancetta).
- Add garlic and saute mixture, stirring, until garlic is golden.
- Carefully add thyme and vinegar.
- Increase heat to moderately high and boil mixture 1 minute.
- Add hot vinaigrette to salad and toss.
- Serve salad immediately.
cherries, goat cheese, freshly ground black pepper, bacon, olive oil, garlic, thyme, sherry vinegar
Taken from www.epicurious.com/recipes/food/views/warm-goat-cheese-salad-with-dried-cherries-and-pancetta-vinaigrette-14302 (may not work)