Warm Pancetta Goat Cheese And Spinach Salad 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, 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 AND PANCETTA SALAD WITH RED WINE VINAIGRETTE



Warm Goat Cheese and Pancetta Salad with Red Wine Vinaigrette image

I love this salad because it's just SO decadent and goes perfectly with a glass of wine!

Provided by Jamie Brown-Miller @JKMillerinc

Categories     Other Salads

Number Of Ingredients 13

2 cup(s) romaine lettuce leaves, chopped
2 cup(s) mixed greens, chopped
1/2 cup(s) herbed goat cheese
1/2 cup(s) pancetta, diced
1/2 cup(s) bread crumbs, seasoned
2 tablespoon(s) butter
2 cup(s) focaccia bread cubes
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
4 clove(s) garlic, crushed
2 tablespoon(s) dijon mustard
1/4 cup(s) red wine
1/2 cup(s) olive oil

Steps:

  • Toss romaine and mixed greens in a large salad bowl and refrigerate until ready to use. Crumble goat cheese into a medium bowl filled with the bread crumbs, tossing to coat. Place in the freezer for 10 minutes.
  • Meanwhile, melt butter on medium heat in a large skillet and toss bread cubes, salt and pepper to coat. Cook on medium-high heat for three to five minutes or until cubes have become golden brown croutons. Remove from heat.
  • In a small bowl, whisk together garlic, mustard and wine. Add olive oil, a little at a time, until completely blended. Set aside.
  • Cook the pancetta in the same pan on medium-high heat for 3 minutes or until edges brow. Remove to a paper towel. Add the coated goat cheese to the pan and shake the pan until cheese has been browned on all sides, about one to two minutes. Remove to a paper towel.
  • Toss lettuce with the dressing, coating evenly. Add the croutons and pancetta and toss again. Add the goat cheese and serve immediately.

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 SPINACH, MUSHROOM, AND GOAT CHEESE SALAD



Warm Spinach, Mushroom, and Goat Cheese Salad image

Provided by Daryl Getman

Categories     Salad     Cheese     Leafy Green     Mushroom     Appetizer     Sauté     Quick & Easy     Lunch     Goat Cheese     Bacon     Spinach     Bon Appétit     New York     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

6 bacon slices, chopped
1 large red bell pepper, cut lengthwise into thin strips
12 ounces crimini (baby bella) mushrooms, coarsely chopped
1 10-ounce bag spinach leaves
1/2 medium-size red onion, cut into paper-thin slices
2/3 cup olive oil
1/3 cup white wine vinegar
2 tablespoons sugar
4 ounces chilled soft fresh goat cheese, crumbled (about 1 cup)

Steps:

  • Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
  • Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.

GOAT CHEESE AND SPINACH SALAD WITH WARM VINAIGRETTE



Goat Cheese and Spinach Salad With Warm Vinaigrette image

Here's a very simple spinach salad with a dressing that's got just a bit of a zing to it. We love goat cheese and find that it goes well with spinach.

Provided by lazyme

Categories     Salad Dressings

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 lb boucheron cheese (French) or 1/4 lb goat cheese (French)
1 1/2 lbs spinach
1 shallot, minced
1 teaspoon Dijon mustard
1/4 teaspoon dried basil
1/4 teaspoon sugar
1/4 teaspoon salt
fresh ground pepper
3 tablespoons red wine vinegar
1/2 cup olive oil

Steps:

  • Several hours before serving, remove the Bucheron from the refrigerator (it should be very cold); pull off the skin that encircles the cheese.
  • With a sharp knife, cut the Bucheron into 6 thin slices and place on a large plate.
  • Cover with plastic wrap and let stand at room temperature until ready to assemble the salad. (If the edges crumble a bit, don't worry--put the crumbled cheese aside with the slices.).
  • Wash the spinach in a sink filled with cold water, pulling the stems off the leaves.
  • Drain in a colander and dry thoroughly with paper towels.
  • Tear the leaves into pieces and set aside in a salad bowl.
  • Combine the shallot, mustard, basil, sugar, salt, pepper to taste, vinegar, and oil in a small bowl and reserve.
  • When ready to serve, toss the spinach with 3 tablespoons of the vinaigrette--enough to barely coat the leaves.
  • Arrange the spinach on 6 salad plates and arrange a slice of cheese on top of each bed of spinach.
  • In a small saucepan, warm the remaining vinaigrette over moderate heat.
  • As it comes just to a simmer, drizzle it in equal portions over the cheese and spinach.
  • Serve immediately.

Nutrition Facts : Calories 189.1, Fat 18.5, SaturatedFat 2.6, Sodium 196.8, Carbohydrate 5, Fiber 2.5, Sugar 0.7, Protein 3.4

WARM SPINACH SALAD WITH PANCETTA AND GORGONZOLA DRESSING



Warm Spinach Salad With Pancetta and Gorgonzola Dressing image

Had a salad like this but with roasted garlic and frisee at the Frisky Oyster in Greenport, Long Island, NY. Tried to find the recipe on line and found this. Haven't tried it yet.

Provided by Oolala

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup sherry wine vinegar
2 shallots, chopped
2 garlic cloves, chopped
1 tablespoon Dijon mustard
3/4 cup olive oil
2 teaspoons cracked black pepper
1 cup mushroom, sliced
1/2 cup pancetta, chopped
1 tablespoon oil
1/2 cup gorgonzola
1 red bell pepper, diced
1 red onion, sliced
1 1/2 lbs spinach, washed

Steps:

  • For the dressing, place vinegar, shallots, garlic and mustard in a medium size bowl and mix well.
  • Slowly mix in the olive oil to blend.
  • Season with cracked black pepper and set aside.
  • Now for the salad, take the chopped pancetta and saute it until crisped and place on paper towels.
  • On medium heat, place a large stainless bowl directly on the flame. Add.
  • your dressing to the bowl then add the remaining salad ingredients and toss lightly.
  • Divide onto 4 plates and serve.

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