Salad with Cherries, Goat Cheese & Warm Pancetta Vinaigrette
A toasty warm salad of seasonal greens, cherries, goat cheese, and warm pancetta – mmm, mmm.
Recipe Alergies
Instructions
- 1.Place greens and apple in large bowl and top with crumbled goat cheese.
- 2.Sauté pancetta in your largest skillet until fat is rendered.
- 3.Add shallots and continue cooking over low heat until almost translucent.
- 4.Sprinkle garlic, thyme and chives on shallots and stir for a few minutes until herbs are fragrant.
- 5.Add walnuts, stirring constantly, until toasty. Careful not to burn nuts—do not walk away from stove! (from the voice of experience).
- 6.Pour in apple cider and heat until slightly reduced.
- 7.Whisk in olive oil and add salt and pepper, to taste.
- 8.Stir in cherries and continue stirring on low heat for a few minutes.
- 9.Pour warm dressing over greens and toss.
Ingredients
- 6-8 oz. seasonal salad greens, washed and torn
- 1 Gala or Fuji apple, sliced in matchsticks
- 6 oz. goat cheese, herbed if available
- 4 oz. of pancetta, diced
- 2 shallots, peeled and minced
- 1/3 cup walnuts, chopped
- 1/2 teaspoon organic dried thyme
- 1/2 teaspoon organic freeze-dried chives
- 1/2 teaspoon garlic, minced
- 6 tablespoons extra virgin olive oil
- 4 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/3 cup dried cherries
- Sea salt and organic freshly ground pepper, to taste.
