"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

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

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This recipe for Goat Cheese Salad with Pancetta, Dried Cherry and Port Dressing, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Lawrie Smith
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
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 (5.5oz.) log fresh goat cheese, cut into 1/2inch thick slices
1 5-oz. bag mixed salad greens
1/2 cup pine nuts, toasted

Directions:
Directions:
Combine cherries and Port in a heavy small saucepan. Bring
to simmer on medium heat. Remove from heat; let stand until
cherries swell, about 15 minutes. Saute pancetta in large
heavy 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. 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.

 

 

 

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