Goat Cheese Salad With Pancetta, Garlic and Figs
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- ½pound pancetta, cut into small dice
- 4tablespoons olive oil
- 4teaspoons minced garlic
- 2teaspoons minced fresh thyme
- ¾cup sherry vinegar
- ½pound goat cheese
- 8cups mixed wild greens, washed and stemmed
- 12fresh or dried figs, stemmed and halved
- Salt and freshly ground pepper to taste
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Preparation
- Step 1
Place the pancetta in a large skillet over low heat and cook until it has browned and released half of its fat. Remove the pancetta from the skillet with a slotted spoon. Add the olive oil to the skillet and increase the heat to medium. When the pancetta is hot but not smoking, return it to the pan and cook for a few seconds.
- Step 2
Add the garlic and cook until lightly browned. Add the thyme and cook just until it makes a popping sound. Stir in the vinegar and simmer until reduced to ¼ cup, about 5 minutes. Crumble the goat cheese into the skillet and cook just until it begins to weep. Toss in the greens and immediately remove the pan from the heat. Toss in the figs and season with salt and pepper to taste. Place the salad in a bowl and serve warm.
Private Notes
Comments
Pancetta can be too salty. What could be substituted for the pancetta? Prosciutto maybe?
I loved the tastes in this recipe but found that the goat cheese and dressing far overpowered the greens, making it a really heavy dish. I'd try again and experiment with not warming the goat cheese, just crumbling it on, and being more judicious with the warm dressing.
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