| 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 |
ts |
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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