Goat Cheese Salad With Pancetta Dried Cherry And Port Dressing Recipe Epicuriouscom

GOAT CHEESE SALAD WITH PANCETTA , DRIED CHERRY AND PORT VINAGRETTE

Steps:

• 1. Combine cherries and port in a heavy small saucepan. Bring to a simmer over medium heat. Remove from heat, let stand until cherries swell, about 15 min. 2. Saute bacon in a heavy skillet 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 hr ahead. set aside in skillet at room temperature.) 3. Preheat oven to 350 degrees. Place goat cheese slices on rimmed baking sheet . bake until warm , about 10 minutes. 4. Meanwhile, combine salad greeens and pine nuts in bowl . Rewarm dressing and pour over salad. Toss to blend . Top with warm goat cheese. Make sure that the goat cheese looks harder in the pkg. I picked a spread and it melted in the oven.

GOAT CHEESE SALAD WITH PANCETTA, DRIED CHERRY AND PORT DRESSING

Steps:

• 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°F. 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.

WARM GOAT CHEESE SALAD WITH DRIED CHERRIES AND PANCETTA VINAIGRETTE

Steps:

• 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 sauté 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.

QUICK AND DELICIOUS GOAT CHEESE SALAD

Steps:

• In a salad bowl, place greens, cranberries, walnuts, and dressing, and mix gently.
• With a spoon, break up the goat cheese into uneven chunks on top of the salad.
• Serving Suggestions:.
• Enjoy as part of a meal with grilled fish and a blush wine
• Eat as a light dinner with a cup of warm tea.
• Makes for a beautiful presentation when entertaining guests.

DRIED CHERRY AND GOAT CHEESE SALAD WITH DIJON VINAIGRETTE

Steps:

• TOSS greens with cranberries, cheese, bacon, onion and toasted walnuts in salad bowl.
• BEAT vinegar, honey, mustard and pepper with wire whisk until well blended. Gradually add oil, beating until well blended.
• POUR over salad; toss to coat.

GOAT CHEESE SALAD WITH PANCETTA, GARLIC AND FIGS

Steps:

• Place the pancetta in a large skillet over low heat and cook until it has browned and released half of its fat. Remove the pancetta from the skillet with a slotted spoon. Add the olive oil to the skillet and increase the heat to medium. When the pancetta is hot but not smoking, return it to the pan and cook for a few seconds.
• Add the garlic and cook until lightly browned. Add the thyme and cook just until it makes a popping sound. Stir in the vinegar and simmer until reduced to 1/4 cup, about 5 minutes. Crumble the goat cheese into the skillet and cook just until it begins to weep. Toss in the greens and immediately remove the pan from the heat. Toss in the figs and season with salt and pepper to taste. Place the salad in a bowl and serve warm.

WALDORF GOAT CHEESE SALAD

Steps:

• Toss lettuce with dressing in a mixing bowl; transfer to a serving dish. Scatter grapes, goat cheese, and pecans on top, and enjoy!