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Warm Red Cabbage Salad with Pancetta and California Goat Cheese

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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

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-

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