Goat Cheese Salad With Pancetta Dried Cherry And Port Dressing Recipes

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WARM GOAT CHEESE AND PANCETTA SALAD



Warm Goat Cheese and Pancetta Salad image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon chopped garlic
1 tablespoon chopped fresh thyme leaves
Freshly ground black pepper
1/4 cup cider vinegar
2 tablespoons porcini oil
Grey salt
6 cups mixed greens, such as frisee and baby spinach
5 ounces fresh goat cheese
1/4 cup dried cherries
3 tablespoons olive oil
1/4 pound pancetta, cut into 1/4- inch dice

Steps:

  • In a small bowl, combine dried cherries with warm water to cover. Set aside to soften.
  • In a medium skillet over medium-low heat, add 1 tablespoon olive oil and pancetta. Cook until fat is rendered, about 6 minutes. Drain pancetta on paper towels and discard all but 1 tablespoon of fat from the skillet.
  • Add 2 tablespoons of olive oil to the skillet and increase heat to medium-high. Return pancetta to pan and cook until crispy. Add garlic and cook until just golden, about 1 minute. Reduce heat, add thyme and stir well. Add 15 good turns of black pepper. Add vinegar, return pan to heat, and deglaze pan, scraping up all the brown bits that cling to the bottom and sides of the pan. Simmer until vinegar reduces by half. Whisk in porcini oil. Season with salt.
  • Put mixed greens in a salad bowl. Crumble the goat cheese over the greens. Quickly toss mixture with pancetta dressing so greens barely wilt. Drain cherries. Add cherries, toss again. Immediately transfer to plates and serve.

GOAT CHEESE SALAD WITH PANCETTA, DRIED CHERRY AND PORT DRESSING



Goat Cheese Salad with Pancetta, Dried Cherry and Port Dressing image

Categories     Salad     Nut     Pork     Side     Bake     Sauté     Goat Cheese     Cherry     Pine Nut     Spinach     Port     Fall     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 11

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
1 5.5-ounce log soft fresh goat cheese (such as Montrachet), cut into 1/2-inch-thick slices
1 5-ounce bag mixed salad greens
1/2 cup pine nuts, toasted

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 PANCETTA, GOAT CHEESE AND SPINACH SALAD



Warm Pancetta, Goat Cheese and Spinach Salad image

This salad was on the Tra Vigne menu for many years. When all was said and done, I must have eaten a hundred pounds of it, because each time I made it, I couldn't resist taking a bite.

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 32m

Yield 6-8 servings

Number Of Ingredients 10

6 cups loosely packed stemmed baby spinach
1/2 cup (5 ounces) fresh goat cheese (recommended: Laura Chenel)
1/3 pound thick-sliced pancetta, cut into strips about 1 inch long and 1/4 inch wide
Extra-virgin olive oil
1 tablespoon minced garlic
2 teaspoons minced fresh thyme leaves
1/4 cup sherry vinegar
Sea salt
Freshly ground black pepper
1/2 cup dried cranberries

Steps:

  • Put the spinach in a large bowl. Crumble the cheese over the spinach. Cook the pancetta in a medium skillet over medium heat until crispy, 8 to 10 minutes, stirring occasionally. Drain the pancetta in a sieve set over a heatproof measuring cup, reserving the rendered fat. You will need 1/4 cup for the dressing. If necessary, add enough olive oil to make 1/4 cup. Pour the fat back into the pan and add the pancetta. When the pancetta is warm again, add the garlic and cook until light brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the fat for about 10 seconds. Add the vinegar, and season with salt and pepper, to taste. Cook for about 30 seconds to lower the acidity of the vinegar. You should see tiny drops of vinegar dispersed throughout the fat. Add the dried cranberries and stir. Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt the cheese a little. Serve immediately.

GOAT CHEESE SALAD WITH PANCETTA, GARLIC AND FIGS



Goat Cheese Salad With Pancetta, Garlic and Figs image

Provided by Molly O'Neill

Categories     easy, quick, salads and dressings

Time 15m

Yield Four servings

Number Of Ingredients 9

1/2 pound pancetta, cut into small dice
4 tablespoons olive oil
4 teaspoons minced garlic
2 teaspoons minced fresh thyme
3/4 cup sherry vinegar
1/2 pound goat cheese
8 cups mixed wild greens, washed and stemmed
12 fresh or dried figs, stemmed and halved
Salt and freshly ground pepper to taste

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.

WARM GOAT CHEESE SALAD WITH DRIED CHERRIES AND PANCETTA VINAIGRETTE



Warm Goat Cheese Salad with Dried Cherries and Pancetta Vinaigrette image

Categories     Salad     Sauté     Goat Cheese     Cherry     Lettuce     Gourmet

Yield Serves 4 generously

Number Of Ingredients 9

8 cups mesclun (mixed baby greens), washed and dried
4 ounces dried cherries (about 1 cup)
6 ounces soft mild goat cheese
1/4 teaspoon freshly ground black pepper, or to taste
a 1/2-pound piece of pancetta (Italian unsmoked cured bacon), cut into strips about 1/8-inch thick and 1 inch long
1/4 cup olive oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh thyme leaves
6 tablespoons sherry vinegar

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.

BALSAMIC GOAT CHEESE SALAD DRESSING



Balsamic Goat Cheese Salad Dressing image

I came up with this while on a 30-Day Detox. I needed to be creative with foods that I was allowed (and not allowed), and this is what I've come up with. Amounts are approximate, I eyeballed everything.

Provided by Sandra E.

Categories     Salad Dressings

Time 5m

Yield 1/2 cup of dressing, 8 serving(s)

Number Of Ingredients 7

1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon apple cider vinegar
1 large garlic clove
1 1/2 ounces plain goat cheese
1/2 teaspoon fresh ground pepper
1 teaspoon dried basil

Steps:

  • Throw everything in the blender/food processor/hand-held immersion blender(mine has an attachment with a cup and lid, so I don't even need another container).
  • Blend until everything is combined.
  • Use right away or store in a jar in the fridge. You may need to give it a good shake just before using if you let it sit in the fridge for a few days.

WALDORF GOAT CHEESE SALAD



Waldorf Goat Cheese Salad image

Fruit, nuts, and cheese are the perfect combination over greens - and even better with raspberry walnut vinaigrette.

Provided by MILTMAN

Categories     Salad     Waldorf Salad Recipes

Time 10m

Yield 1

Number Of Ingredients 5

2 cups red leaf lettuce - rinsed, dried and torn
2 tablespoons raspberry walnut vinaigrette
½ cup seedless red grapes, halved
2 tablespoons crumbled goat cheese
2 tablespoons chopped pecans

Steps:

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

Nutrition Facts : Calories 266.3 calories, Carbohydrate 29.7 g, Cholesterol 11.2 mg, Fat 15.4 g, Fiber 3.7 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 515.4 mg, Sugar 25.2 g

GREEK SALAD WITH GOAT CHEESE



Greek Salad With Goat Cheese image

This recipe, brought to The Times in a 1991 article about the increasing popularity of goat cheese, is simple and full of bright flavors and satisfying textures. Feta, the cheese traditionally used in this classic salad, would be perfectly appropriate (and delicious), but we recommend giving goat cheese a try. The silken texture of the goat cheese contrasts beautifully with the lively crunch of the vegetables.

Provided by Florence Fabricant

Categories     salads and dressings

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

Kosher salt
1 garlic clove, halved
4 cups romaine lettuce, rinsed, dried and torn into small pieces
8 medium-sized radishes, sliced
1 small red onion, sliced paper-thin and separated into rings
6 scallions, trimmed and chopped
1 small green pepper, cored, seeded and sliced into thin strips
1 pint ripe cherry tomatoes, hulled and halved
1 teaspoon dried oregano
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
1/2 cup fruity extra-virgin olive oil
3 tablespoons red wine vinegar
Salt and freshly ground black pepper
6 ounces dried textured plain goat cheese, crumbled
8 Greek or Italian black olives in oil, drained
4 to 8 anchovy fillets drained

Steps:

  • Sprinkle a little kosher salt into a large glass or ceramic salad bowl. Rub the cut side of the garlic over the salt. Discard the garlic.
  • Place the lettuce, radishes, onion, scallions, green pepper and tomatoes in the bowl. Add the oregano, mint and dill.
  • Shortly before serving add the olive oil, toss, then add the vinegar. Season the salad to taste with salt and pepper.
  • Crumble the goat cheese over the salad, then arrange the olives and anchovy fillets on top. Toss again at the table before serving.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 25 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 464 milligrams, Sugar 3 grams

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