Summer Salad of Roasted Fruit and Pork

Earlier this week I grilled a pork tenderloin with goat cheese. Last night I decided to create a summer salad with the leftovers. It was quite delish!

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
Kosher salt
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
Olive oil
½ pound goat cheese crumbles
Baby Spinach
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.


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