Winter Cherry Salad with Crispy Pancetta

By Dglmedia

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

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.