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WARM RED CABBAGE SALAD WITH PANCETTA AND CALIFORNIA GOAT CHEESE

Serves 6

Ingredients

• 1/2 pound good quality pancetta, (round Italian bacon) cut into 1/4 inch dice
• 2 teaspoons roasted garlic
• 1/2 cup olive oil
• 2 tablespoons wild honey or to taste
• 1/4 cup champagne vinegar
• Salt and fresh ground black pepper to taste
• 1 lb. red cabbage, cored and finely shredded
• 6 oz. California soft ripening or aged goat cheese such as Redwood Hill Bucheret or Cypress Grove Humboldt Fog.

Garnish: Sunflower or daikon sprouts if desired.

Cook pancetta until just beginning to color. Remove, coarsely chop and set aside. Reserve the fat and combine in a bowl with the garlic, olive oil, honey, vinegar, salt and pepper. Taste and correct seasoning.

In a large sauté pan over moderate high heat, briefly warm the olive oil mixture, add the cabbage and toss quickly for a minute or two just to warm through. Add chopped pancetta and place on warm plates. Cut goat cheese attractively and arrange on top along with sprouts. Serve immediately.

John Ash © 2003