Pancetta Goat Cheese Salad
From Michael Chiarello


  • 6 cups loosely packed spinach
  • 1/2 cup (5 oz.) goat cheese (like Chevre)
  • 1/3 pound thick-sliced pancetta, cut into strips about 1 inch long and 1/4 inch wide
  • Olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoons minced fresh thyme
  • 1/4 cup sherry vinegar
  • Salt and pepper to taste
  • 1/2 cup dried cranberries

In a large bowl crumble goat cheese over the spinach. Cook the pancetta over medium heat until crispy, 8 to 10 minutes. Drain the pancetta, reserving the rendered fat. You will need 1/4 cup for the dressing so if necessary add olive oil to make up the difference.

Pour the 1/4 cup of fat and pancetta back into the pan. When the pancetta is warm again, add the garlic, thyme, vinegar, salt and pepper. Cook for about a minute then add the cranberries and stir.

Pour dressing over the spinach and cheese. Toss to coat spinach and melt cheese slightly. Serve immediately. Makes 8 servings.



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