Summer Salad of Roasted Fruit and Pork
3 tablespoons honey
¼ cup olive oil
1 shallot, chopped
1 tablespoon sherry vinegar ~ experiment with various vinegars for different flavors
Juice of ½ lemon
Freshly ground black pepper
First whisk together all of the ingredients for the vinaigrette in a small bowl and set aside.
Leftover medallions of pork tenderloin with goat cheese
½-3/4 pound pancetta
½ pound goat cheese crumbles
6 peaches – cut into quarters, unpeeled
Place peaches in a large mixing bowl and drizzle with 2 tablespoons butter, 2 tablespoons fresh lemon juice and 1 tablespoon sugar. Toss to coat and bake in a 425 degree oven until they are tender and starting to brown, about 25 to 30 minutes.
Heat a large sauté pan over medium heat. Fry the pancetta until the fat is rendered, about 3 to 4 minutes. Drain on paper towels.
Drizzle 2 tablespoons of olive oil into the pan with the pancetta drippings. Add the vinaigrette to the sauté pan and heat for a few minutes, stirring, to deglaze the bottom of the pan. Take the pan off of the heat.
Fill a large salad bowl with tender baby spinach leaves and toss with the vinaigrette. Scatter the roasted fruit, pork and pancetta over all. Sprinkle with goat cheese crumbles.
Serve with crostini spread with goat cheese.