WARM RED CABBAGE SALAD WITH PANCETTA AND CALIFORNIA GOAT CHEESE Serves 6 Ingredients
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 |