Red Cabbage Salad

BY CHEF JOHN ASH 

In this German-inspired salad, red cabbage and pancetta combine for a sweet and salty, rich with color meal Try Bucheret, Camellia or Crottin cheeses from Redwood Hill Farms (www.redwoodhillfarms.com) or the Humboldt fog or Bermuda Triangle from Cypress Grove (www.cypressgrovechevre.com). Serve with Sonoma-Cutrer Les Pierres Chardonnay.

INGREDIENTS

1/2 lb good quality pancetta, cut into 1/4 inch dice

2 tsp roasted garlic

2 tbsp wild honey, or to taste

1/4 c champagne vinegar

1/2 c olive oil

Salt to taste

Fresh ground black pepper to taste

1 lb red cabbage, cored and finely shredded

8 oz California soft ripening or aged goat cheese, cut in attractive wedges

Sunflower or daikon sprouts as a garnish

INSTRUCTIONS

1. Add the pancetta to a sauté pan along with 3/4 cup water and cook over moderate heat until water evaporates and pancetta browns, about 8 minutes. Be sure to stir to evenly brown. Remove and set aside.

2. In the same sauté pan whisk the garlic, honey and vinegar together and then slowly whisk in the olive oil. Season to your taste with salt and pepper.

3. Heat the sauté pan over moderate high heat. Add the cabbage and toss quickly for a minute or two just to warm through.

4. Stir in the pancetta and place on warm plates. Arrange the goat cheese on top along with sprouts and serve immediately.