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LETTUCE - Warm Goat Cheese Salad with Pancetta, Shaved Fennel and Sliced Pears
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Cakebread
| Warm Goat Cheese Salad with Pancetta, Shaved Fennel and Sliced Pears | |
| 10 oz | mixed lettuces |
| 1 | fennel bulb, cored and thinly sliced lengthwise |
| 1 | ripe pear, peeled, cored, halved and thinly sliced |
| 3 oz | fresh goat cheese, crumbled |
| 1/3 cup plus 1 T. | olive oil |
| 4 oz | pancetta, cut into 1/4" dice |
| 2 cloves | garlic, minced |
| 4 sm. | tomatoes, peeled, seeded & diced (1 c.) |
| 1/4 cup | sherry vinegar |
In a large serving bowl, combine lettuce, fennel, pear and goat cheese. Heat a saute pan over medium heat. Add the 1T. olive oil and pancetta and cook for 3-5 minutes, until crispy, stirring occassionally. Pour out excess oil and add the 1/3 c. olive oil. Add garlic and cook for 1 minute until soft. Increase heat to high, add the tomatoes and cook for 1 minute. Add vinegar and bring to a boil. Pour over the greens and quickly toss to coat evenly.
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