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This is a modified version of a recipe by Michael Chiarello I picked up a couple of years ago. Originally calling for cider vinegar, porcini oil and dried sour cherries soaked in water. I am not a sour cherry fan unless they are in pie, cranberries however are delicious and why waste an opportunity to add a little kick to your salad by soaking your dried fruit in SOME sort of alcohol.


  • 1/4 cup dried Unsweetened Cranberries
  • Orange Muscat, Moscato or Muscat Canelli to soak fruit
  • 3 tablespoons olive oil
  • 4 oz pancetta, diced
  • 1 TB chopped Garlic
  • 1 TB chopped fresh Thyme leaves
  • Fresh ground black pepper
  • 1/4 cup Champagne Vinegar
  • 2 TB White Truffle Infused Olive oil
  • Kosher Salt
  • 6 cups mixed baby greens
  • 6 ounces fresh goat cheese (Chevre) I usually use SilverGoat Brand


  • In a small bowl, macerate dried cranberries in Moscato or Muscat Canelli. Set aside to soften.
  • Pour 1 TB olive oil into a medium skillet over medium heat.
  • Add pancetta and sauté until the fat is rendered out, drain pancetta reserving 1 TB of fat from the pan.
  • Add 2 TB Olive oil to the skillet & increase the heat to medium-high.
  • Sauté Pancetta again until the Pancetta is crispy then add the garlic and sauté a little longer until the garlic becomes golden.
  • Turn heat down to medium-low and add the thyme and 10 – 15 grinds of black pepper.
  • Then deglaze the pan with Champagne vinegar, be sure to scrape the pan to release the fond.
  • Reduce vinegar by half.
  • Remove from heat and whisk in the Truffle oil and a pinch of Kosher Salt.
  • Put mixed baby greens in a salad bowl.
  • Crumble goat cheese over the greens.
  • Pour Pancetta mixture over greens and toss quickly, just until the greens begin to wilt.
  • Drain cranberries and add to the salad and toss again.
  • Serve immediately.

Author Credit: Michael Chiarello

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