Goat Cheese Salad With Pancetta, Dried Cherry-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
- Salt to taste
- Freshly-ground black pepper to taste
- 5 1/2 ounces soft fresh goat cheese log cut 1/2"-thk slices (such as Montrachet)
- 1 bag mixed salad greens - (5 oz)
- 1/2 cup pine nuts toasted
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.
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.)
Preheat oven to 350 degrees. Place goat cheese slices on rimmed baking sheet. Bake until warm, about 10 minutes. 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.
This recipe yields 4 servings.
Dried cranberries would make a good alternative to the dried cherries.