| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
November 19 |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Dried tart cherries |
| 1/2 |
c |
Tawny Port |
| 5 |
oz |
Pancetta or bacon, chopped |
| 2 |
|
Shallots, minced |
| 1 |
|
Garlic clove, minced |
| 1/3 |
c |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
| 2 |
t |
Sugar |
| 1 |
|
Log soft fresh goat cheese |
|
|
such as |
|
|
Montrachet cut |
|
|
into 1/2-inch-thick |
|
|
slices 5.5-ounce |
| 1 |
|
Bag mixed salad greens |
|
|
5-ounce |
| 1/2 |
c |
Pine nuts, toasted |
INSTRUCTIONS
Combine cherries and Port in heavy small saucepan. Bring to simmer
over medium heat. Remove from heat; let stand until cherries swell,
about 15 minutes. Saute pancetta in heavy large skillet over
medium-low heat until crisp, about 8 minutes. Add shallots and garlic;
cook 2 minutes. 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. Set aside in skillet at room
temperature.) Preheat oven to 350F. 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. Makes 4
Servings. Bon Appetit November 1999 Converted by MC_Buster. Per
serving: 1685 Calories (kcal); 109g Total Fat; (55% calories from
fat); 22g Protein; 176g Carbohydrate; 0mg Cholesterol; 34mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 10 Fruit;
20 1/2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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