Warm Goat Cheese Salad with Pancetta, Shaved Fennel, and Sliced Pears

By sadams1001

Ingredients

• 10 ounces mixed lettuces
• 1 fennel bulb, cored and thinly sliced lengthwise
• 1 ripe pear, peeled, cored, halved, and thinly sliced lengthwise
• 3 ounces fresh goat cheese, crumbled
• 1/3 cup plus 1 tablespoon extra virgin olive oil
• 4 ounces pancetta, cut into 1/4-inch dice
• 2 cloves garlic, minced.
• 4 small tomatoes, peeled, seeded, and diced (1 cup)
• 1/4 cup sherry vinegar

Details

Servings 4

Preparation

Step 1

In a large serving bowl, combine the lettuces, fennel, pear, and goat cheese.

Heat a saute pan over medium heat. Add the 1 tablespoon olive oil and the pancetta and cook for 3 to 5 minutes, until crispy, stirring occasionally. Pour out any excess oil and add the 1/3 cup olive oil. Add the garlic and cook for 1 minute, until soft. Increase the heat to high. Add the tomatoes and cook for 1 minutes. Add the vinegar and bring to a boil. Pour over the greens and quickly toss to coat evenly. Serve family style.