Food Network: Warm Goat Cheese and Pancetta Salad

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Warm Goat Cheese and Pancetta Salad
Recipe courtesy Michael Chiarello

Ingredients
1/4 cup dried cherries
3 tablespoons olive oil
1/4 pound pancetta, cut into 1/4- inch dice
1 tablespoon chopped garlic
1 tablespoon chopped fresh thyme leaves
Freshly ground black pepper
1/4 cup cider vinegar
2 tablespoons porcini oil
Grey salt
6 cups mixed greens, such as frisee and baby spinach
5 ounces fresh goat cheese

Instructions
In a small bowl, combine dried cherries with warm
water to cover. Set aside to soften.

In a medium skillet over medium-low heat, add 1 tablespoon olive oil and pancetta.
Cook until fat is rendered, about 6 minutes. Drain pancetta on paper towels and
discard all but 1 tablespoon of fat from the skillet.

Add 2 tablespoons of olive oil to the skillet and increase heat to medium-high.
Return pancetta to pan and cook until crispy. Add garlic and cook until just
golden, about 1 minute. Reduce heat, add thyme and stir well. Add 15 good turns of
black pepper. Add vinegar, return pan to heat, and deglaze pan, scraping up all
the brown bits that cling to the bottom and sides of the pan. Simmer until vinegar

reduces by half. Whisk in porcini oil. Season with salt.

Put mixed greens in a salad bowl. Crumble the goat cheese over the greens. Quickly
toss mixture with pancetta dressing so greens barely wilt. Drain cherries. Add
cherries, toss again. Immediately transfer to plates and serve.