Meadowood is one of the great resorts in northern California, and its chef, Pilar Sanchez will resort to any means to make a great meal. She says, "What makes this salad so special is the wonderful goat cheese that is made here in Saint Helena." She suggests using a hard goat cheese or a hard cow's milk cheese like Parmesan.
- For the Baked Pancetta:
- Twelve 1/4-inch round slices pancetta
- For the Poached Port Figs:
- 12 whole dried figs
- 1 cup Ruby Port
- 1 teaspoon coarsely cracked peppercorns
- 6 whole bay leaves
- 2 tablespoons dark balsamic vinegar
- For the Vinaigrette:
- 1 tablespoon each of chopped fresh sage, tarragon and thyme or 1 teaspoon each dried
- 2 tablespoons finely chopped shallots
- 2 tablespoons balsamic vinegar (white if you can find it)
- 1/4 cup olive oil
- Salt and freshly ground black pepper
1 large (about 1 pound) radicchio, cut into quarters
- Chunk of a hard goat's cheese or Parmesan cheese
TO MAKE THE BAKED PANCETTA: Preheat the oven to 400 degrees F. Set the round whole slices of pancetta on a nonstick baking sheet, cover them with foil and top with another baking sheet on the foil so the slices remain flat and do not curl. Bake
for 10 minutes. Remove the top baking pan and foil and continue to bake
for 5 minutes longer or until the pancetta is crisp and brown.
Let cool and pat with paper towels to remove excess grease.
TO MAKE THE POACHED FIGS:
In a non-corrodible saucepan, over medium-high heat, place the figs, port, cracked peppercorns and bay leaves and bring to a simmer. Cover partially and simmer for
10 to 15 minutes or until tender. With a skimmer remove the figs from the liquid and cool to room temperature. Meanwhile reduce the remaining port and spices
until 2 tablespoons remain. Transfer this to a measuring cup and add 2
tablespoons dark balsamic vinegar; this will be your balsamic syrup with
which you garnish each plate.
TO MAKE THE VINAIGRETTE:
In a large mixing bowl, whisk together the chopped fresh sage,
tarragon and thyme with the shallots, vinegar and olive oil. Season to
taste with salt and pepper and marinate the radicchio in this mixture
until you are ready to finish and serve the salad.
TO FINISH THE SALAD:
Preheat the grill or grill pan (preferably nonstick) until very hot.
Add the radicchio quarters to the pan and grill for a minute or so
or just enough for the outside to be charred while keeping the inside raw.
Roughly chop the radicchio into bite-size pieces and return it to the
Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
nutrition information per serving
495 calories; 21g total fat; 13mg cholesterol; 379mg sodium; 54g carbohydrates; 8g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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