Ingredients

Serves 4 generously

　　8 cups mesclun (mixed baby greens), washed and dried

　　4 ounces dried cherries (about 1 cup)

　　6 ounces soft mild goat cheese

　　1/4 teaspoon freshly ground black pepper, or to taste

　　a 1/2-pound piece of pancetta (Italian unsmoked cured bacon), cut into strips about 1/8-inch thick and 1 inch long

　　1/4 cup olive oil

　　1 tablespoon finely chopped garlic

　　1 tablespoon finely chopped fresh thyme leaves

　　6 tablespoons sherry vinegar

　　

Step 1

In a large serving bowl, combine mesclun and dried cherries. Crumble goat cheese on top and sprinkle with pepper.

　　

Step 2

In a large skillet cook pancetta in oil over moderate heat, stirring, until lightly browned. Pour off about 3 tablespoons (about 1/3 cup should be left in skillet with pancetta). Add garlic and sauté mixture, stirring, until garlic is golden. Carefully add thyme and vinegar. Increase heat to moderately high and boil mixture 1 minute.

　　

Step 3

Add hot vinaigrette to salad and toss. Serve salad immediately.