Goat Cheese Salad with Pancetta, Dried Cherry and Port Dressing

Goat Cheese Salad with Pancetta, Dried Cherry and Port Dressing

Healthy, Keto, Low Carb, Salad

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 5.5-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

Directions

  1. Combine cherries and Port in heavy small saucepan. Bring to simmer over medium heat.
  2. Remove from heat; let stand until cherries swell, about 15 minutes.
  3. Sauté pancetta in heavy large skillet over medium-low heat until crisp, about 8 minutes.
  4. Add shallots and garlic; cook 2 minutes.
  5. Add oil, then vinegar and sugar; stir until sugar dissolves.
  6. Stir in cherry mixture.
  7. Season with salt and pepper. (Dressing can be made 2 hours ahead. Set aside in skillet at room temperature.)
  8. 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.

Source: Epicurious