Warm Red Cabbage Salad with Pancetta and California Goat Cheese from From the Earth to the Table by John Ash

Name: Warm Red Cabbage Salad with Pancetta and California Goat Cheese from From the Earth to the Table by John Ash
Ingredients: Sunflower or daikon sprouts for garnishing (optional); 8 ounces California soft ripening or aged goat cheese, cut into attractive wedges; Kosher or sea salt and freshly ground pepper; 1 pound red cabbage, finely shredded; ¼ cup champagne vinegar; ½ cup olive oil; 2 teaspoons roasted garlic; 2 tablespoons wild honey; 8 ounces good-quality pancetta, cut into ¼-inch dice; ¾ cup water

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I love this salad when the weather is cool. When you cook red cabbage with vinegar it turns a beautiful fluorescent red. For the goat cheese I especially like t

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Ingredients

Sunflower or daikon sprouts for garnishing (optional)
8 ounces California soft ripening or aged goat cheese, cut into attractive wedges
Kosher or sea salt and freshly ground pepper
1 pound red cabbage, finely shredded
¼ cup champagne vinegar
½ cup olive oil
2 teaspoons roasted garlic
2 tablespoons wild honey
8 ounces good-quality pancetta, cut into ¼-inch dice
¾ cup water