warm goat cheese and pancetta salad with red wine vinaigrette

How To Make warm goat cheese and pancetta salad with red wine vinaigrette

• Step 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.
• Step 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.
• Step 3
  In a small bowl, whisk together garlic, mustard and wine. Add olive oil, a little at a time, until completely blended. Set aside.
• Step 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.
• Step 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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