Goat Cheese Salad with Pancetta, Dried Cherries and Port Dressing


 This recipe serves 4


  • 1 1/4 cups dried cherries or cranberries
  • 1/2 cup tawny port
  • 5 oz pancetta or bacon,, chopped
  • 2 shallots, minced Shallots, raw
  • 1 clove, garlic, minced Garlic, raw
  • 1/3 cup olive oil Oil, olive, salad or cooking
  • 1/4 cup red wine vinegar Vinegar, red wine
  • 2 tsp sugar Sugars, granulated
  • 1 5.5oz log soft fresh goat cheese, cut into 1/2" thick slices
  • 1 5oz bag mixed salad greens Lettuce, mixed greens, raw
  • 1/2 cup pine nuts, toasted Nuts, pine nuts, pignolia, dried


Step 1

Combine cherries and pour port in a small pan. Bring to simmer over medium heat. Remove from heat and let stand until cherries swell, about 15 mins.

Step 2

Saute pancetta in heavy large skillet over medium-low heat until crisp, about 8 mins. Add shallots and garlic; cook 2 mins. 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. Serve from skillet at room temperature.)

Step 3

Preheat oven 350 F. Place goat cheese slices on rimmed baking sheet. Bake until warm, about10 mins. Meanwhile, combine salad greens and pine nuts in bowl. Rewarm dressing and pour over salad; toss then top with warm goat cheese and serve.


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