WARM GOAT CHEESE AND PANCETTA SALAD WITH RED WINE VINAIGRETTE

Warm Goat Cheese and Pancetta Salad with Red Wine Vinaigrette image

Provided by Jamie Brown-Miller @JKMillerinc

Number Of Ingredients 13

2 cup(s) romaine lettuce leaves, chopped
2 cup(s) mixed greens, chopped
1/2 cup(s) herbed goat cheese
1/2 cup(s) pancetta, diced
1/2 cup(s) bread crumbs, seasoned
2 tablespoon(s) butter
2 cup(s) focaccia bread cubes
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
4 clove(s) garlic, crushed
2 tablespoon(s) dijon mustard
1/4 cup(s) red wine
1/2 cup(s) olive oil

Steps:

Toss romaine and mixed greens in a large salad bowl and refrigerate until ready to use. Crumble goat cheese into a medium bowl filled with the bread crumbs, tossing to coat. Place in the freezer for 10 minutes.
Meanwhile, melt butter on medium heat in a large skillet and toss bread cubes, salt and pepper to coat. Cook on medium-high heat for three to five minutes or until cubes have become golden brown croutons. Remove from heat.
In a small bowl, whisk together garlic, mustard and wine. Add olive oil, a little at a time, until completely blended. Set aside.
Cook the pancetta in the same pan on medium-high heat for 3 minutes or until edges brow. Remove to a paper towel. Add the coated goat cheese to the pan and shake the pan until cheese has been browned on all sides, about one to two minutes. Remove to a paper towel.
Toss lettuce with the dressing, coating evenly. Add the croutons and pancetta and toss again. Add the goat cheese and serve immediately.