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Salad with Cherries, Goat Cheese & Warm Pancetta Vinaigrette

A toasty warm salad of seasonal greens, cherries, goat cheese, and warm pancetta – mmm, mmm.


  • 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.


  • 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.