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Winter Cherry Salad with Crispy Pancetta

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Ingredients

  • ROASTED SHALLOT BLACK SAGE HONEY VINAIGRETTE
  • 2 medium shallots
  • 1 cup vegetable oil
  • 2 cups Merlot
  • 1/8 cup black sage honey
  • 1/2 cup blackberry balsamic vinegar, may substitute with balsamic vinegar and 1 tablespoon sugar
  • SALAD
  • 1 tablespoon olive oil
  • 5 ounces pancetta
  • 1 (5 ounce) package mixed baby salad greens
  • 1/3 cup dried cherries
  • 5 ounces Goat cheese, crumbled

Details

Servings 4

Preparation

Step 1

Preheat oven to 350°. Place shallots and vegetable oil in a roasting pan and roast in oven for 45 minutes. While shallots are roasting, place merlot in a medium saucepan over medium heat and cook for about 30 minutes until reduced to 1 cup. Remove reduced merlot from heat and whisk in black sage honey and blackberry balsamic vinegar; set aside. Remove shallots from roasting pan, reserving the cooking oil, and place in a food processor; add wine mixture and blend, slowly drizzling in cooking oil from shallots. Refrigerate until ready to use.

Heat olive oil in a medium frying pan over medium-low heat; add pancetta and cook for approximately 6 minutes or until crispy. Drain on paper towels.

In a large serving bowl, combine salad greens, dried cherries and Goat cheese; crumble cooked pancetta and add to salad mixture. Toss salad with desired amount of Roasted Shallot Black Sage Honey Vinaigrette.

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