Warm Goat Cheese and Pancetta Salad with Red Wine Vinaigrette

Jamie Brown-Miller


I love this salad because it's just SO decadent and goes perfectly with a glass of wine!

★★★★★ 1 vote
10 Min
10 Min


2 c
romaine lettuce leaves, chopped
2 c
mixed greens, chopped
1/2 c
herbed goat cheese
1/2 c
pancetta, diced
1/2 c
bread crumbs, seasoned
2 Tbsp
2 c
focaccia bread cubes
1/2 tsp
1/2 tsp
4 clove
garlic, crushed
2 Tbsp
dijon mustard
1/4 c
red wine
1/2 c
olive oil


1Toss 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.
2Meanwhile, 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.
3In a small bowl, whisk together garlic, mustard and wine. Add olive oil, a little at a time, until completely blended. Set aside.
4Cook 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.
5Toss lettuce with the dressing, coating evenly. Add the croutons and pancetta and toss again. Add the goat cheese and serve immediately.

About this Recipe

Course/Dish: Other Salads
Other Tag: Quick & Easy