Goat Cheese Salad With Pancetta, Garlic and Figs – a delicious recipe with pancetta, olive oil, garlic, thyme, sherry vinegar, goat cheese. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place the pancetta in a large skillet over low heat and cook until it has browned and released half of its fat.
2
Remove the pancetta from the skillet with a slotted spoon.
3
Add the olive oil to the skillet and increase the heat to medium.
4
When the pancetta is hot but not smoking, return it to the pan and cook for a few seconds.
5
Add the garlic and cook until lightly browned.
6
Add the thyme and cook just until it makes a popping sound.
7
Stir in the vinegar and simmer until reduced to 1/4 cup, about 5 minutes.
8
Crumble the goat cheese into the skillet and cook just until it begins to weep.
9
Toss in the greens and immediately remove the pan from the heat.
10
Toss in the figs and season with salt and pepper to taste.
11
Place the salad in a bowl and serve warm.
379
kcal
Calories
34
g
Fat
3
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 pound pancetta, cut into small dice, 4 tablespoons olive oil, 4 teaspoons minced garlic, 2 teaspoons minced fresh thyme, and more.
Yes, Goat Cheese Salad With Pancetta, Garlic and Figs falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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