Bertolli

Austin Soups Recipe List

The Range

101 North Main Street, Salado, TX 76571
254-947-3828

Warm Salad of Field Greens, Goat Cheese & Port Soaked Cherries in Pancetta Vinaigrette

Serves 10

Ingredients for Salad

1/2 Field Greens, Mescalune Mix
1 log Goat Cheese, crumbled
1/2 cup Sun Dried Cherries, Port Soaked Cherries
1/2 Port Wine

Ingredients for Vinaigrette

1/4 lb Pancetta
1/2 cup Sherry Vinegar
3/4 cup Olive Oil
1 Shallots, sliced
1/2 tbsp Garlic, minced
1/4 cup Pancetta drippings
1 tbsp Thyme, fresh, chopped
Salt and finely ground Black Pepper, to taste

Method for Salad

• Wash and dry greens, reserve. Crumble goat cheese and reserve.
• Heat port to a simmer and pour over sun dried cherries and reserve.

Method for Vinaigrette

• Render pancetta until golden brown and crisp, strain and reserve both drippings and pancetta.
• Sweat shallots and garlic until aromatic.
• In a large bowl whisk together Sherry vinegar, olive oil, shallots, garlic and drippings and thyme and season to taste.

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