Warm Red Cabbage Salad with Pancetta and California Goat Cheese

Name: Warm Red Cabbage Salad with Pancetta and California Goat Cheese
Yield: Serves 6
Cuisine: American
Ingredients: ¾ cup water; 8 ounces good-quality pancetta, cut into ¼-inch dice; 1 pound red cabbage, finely shredded; Sunflower or daikon sprouts for garnishing (optional); ½ cup olive oil; ¼ cup champagne vinegar; 2 tablespoons wild honey; 2 teaspoons roasted garlic; Kosher or sea salt and freshly ground pepper; 8 ounces California soft ripening or aged goat cheese, cut into attractive wedges

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

I love this salad when the weather is cool. When you cook red cabbage with vinegar it turns a beautiful fluorescent red. For the goat cheese I especially like the Bucheret, Camellia, or Crottin from Redwood Hill Farms, or the Humboldt Fog or Bermuda Triangle from Cypress Grove. But use whatever you like.

Ingredients

8 ounces good-quality pancetta, cut into ¼-inch dice
¾ cup water
2

Americas
United States
California
Gluten-free

Method

In a sauté pan, combine the pancetta with the water and cook over medium heat until the water evaporates and the pancetta browns, about 8 minutes. Be sure to stir to brown evenly. Remove and set aside. In the same sauté, pan whisk together the roasted garlic, honey, and vinegar, and then slowly whisk in the olive oil. Season to taste with salt and pepper.

Heat the sauté pan over medium-