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

How to Make Warm Goat Cheese and Pancetta Salad with Red Wine Vinaigrette


  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.

Printable Recipe Card

About Warm Goat Cheese and Pancetta Salad with Red Wine Vinaigrette

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

Show 2 Comments & Reviews

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