Lentil and Radicchio Salad with Goat Cheese and Pancetta

Photo by S. Newton

Made this again for a dinner party and it was a smashing hit. One tip though--use the pre-diced pancetta and cook up two packages. Your guests will want extras, trust me! Yum!

Ingredients

• 4 thick slices pancetta, diced (recommend pre-diced package)
• 1 carrot, chopped
• 1 small onion, chopped
• 1 rib celery, chopped
• 1 cup uncooked lentils, preferably French green lentils
• 1 head radicchio
• 1 teaspoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1/3 cup olive oil
• salt and freshly ground black pepper to taste
• 4 to 6 ounces aged goat cheese, cut into 6 small rounds
• fresh thyme leaves for garnish

Method

1. Sauté the pancetta in a heavy saucepan until brown. Remove with a slotted spoon and drain on paper towels.
2. Add the carrot, onion and celery to the drippings in the saucepan. Saute for 2 to 3 minutes stirring occasionally. Add the lentils and water to cover. Simmer for 20 to 25 minutes or until the lentils are tender; drain.
3. Remove 6 outer leaves of the radicchio carefully to form serving cups for the salad. Shred the remaining radicchio.
4. Whisk the Dijon mustard, vinegar and olive oil together in a bowl. Add the lentils and shredded radicchio and toss to coat well. Season with salt and pepper.
5. Place the radicchio-leaf cups on the serving plates. Spoon the lentil mixture into the cups. Top with the goat cheese and sprinkle with the pancetta. Finish with a final grind of pepper and garnish with thyme leaves.

Recommended: Using a torch, char the outer edges of the radicchio cup and melt the goat cheese a little.

Pair with a Cabernet or Meritage

Serves six