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.
Total Time 30 minutes
Prep Time 20 minutes
Difficulty Level Beginner
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
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.
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.
Heat the sauté pan over moderate high heat. Add the cabbage and toss quickly for a minute or two just to warm through.
Stir in the pancetta and place on warm plates. Arrange the goat cheese on top along with sprouts and serve immediately.