• Ingredients: 30
  • Serves: 4

Warm goat cheese salad with dried cherries and pancetta vinaigrette with mesclun , washed and dried, dried cherries, soft mild goat cheese, freshly ground black pepper, or to taste, long, olive oil, finely chopped garlic, finely chopped fresh thyme leaves, sherry vinegar.


  • 8 cups mesclun , washed and dried
  • 4 oz. dried cherries
  • 6 oz. soft mild goat cheese
  • 1/4 tsp. freshly ground black pepper, or to taste
  • a 1/2-pound piece of pancetta , cut into strips about 1/8-inch thick and 1 inch long
  • 1/4 cup olive oil
  • 1 tbsp. finely chopped garlic
  • 1 tbsp. finely chopped fresh thyme leaves
  • 6 tbsps. sherry vinegar



  • *Available at Asian markets, specialty food stores and some supermarkets.

For brioche toasts

  • *available at some specialty foods shops and by mail order from American Spoon Foods, tel. 222-5886
  • **available at specialty foods and cheese shops and by mail order from Maytag Dairy Farms, tel. 247-2458


  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly


  1. Step 1 In a large serving bowl, combine mesclun and dried cherries. Crumble goat cheese on top and sprinkle with pepper.

    For this step you will need

  2. Step 2 In a large skillet cook pancetta in oil over moderate heat, stirring, until lightly browned. Pour off about 3 tablespoons (about 1/3 cup should be left in skillet with pancetta).

    For this step you will need

  3. Step 3 Add garlic and sauté mixture, stirring, until garlic is golden. Carefully add thyme and vinegar.

    For this step you will need

Nutrition information

Calories 1,031 Carbohydrates 5 g (2%)
Fat 99 g (153%) Protein 29 g (58%)
Saturated Fat 34 g (168%) Sodium 1,595 mg (66%)
Polyunsaturated Fat 10 g Fiber 1 g (4%)
Monounsaturated Fat 46 g Cholesterol 135 mg (45%)