Warm Goat Cheese and Pancetta Salad with Red Wine Vinaigrette

★★★★★ 1 Review
JKMillerinc avatar
By Jamie Brown-Miller
from Napa, CA

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

serves 4
prep time 10 Min
cook time 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

How To Make

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

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