Ingredients

1 1/4 cup dried tart cherries

1/2 cup tawny port

5oz pancetta

2 shallots, minced

1 clove garlic, minced

1/3 olive oil

1/4 cup red wine vinegar

2 tsp sugar

1 5.5oz log soft fresh goat cheese ( such as montrachet ) cut into 1/2 inch slices

1 5oz bag mixed salad greens

1/2c pine nuts, toasted

Preparation

  1. Combine cherries and port in a heavy small saucepan. Bring to a simmer over medium heat. Remove from heat, let stand until cherries swell, about 15 min.
  2. Saute bacon in a heavy skillet until crisp, about 8 minutes. Add shallots and garlic, cook 2 minutes. Add oil , then vinegar and sugar, stir until sugar dissolves. stir in cherry mixture. Season with salt and pepper. (Dressing can be made 2 hr ahead. set aside in skillet at room temperature.)
  3. Preheat oven to 350 degrees. Place goat cheese slices on rimmed baking sheet . bake until warm , about 10 minutes.
  4. Meanwhile, combine salad greeens and pine nuts in bowl . Rewarm dressing and pour over salad. Toss to blend . Top with warm goat cheese. Make sure that the goat cheese looks harder in the pkg. I picked a spread and it melted in the oven.