Light Frisee Salad with baked goat cheese and pancetta;  simple dinner or light lunch.

I took the idea from Sunday night’s appetizer and decided to turn it into a dinner for tonight.  Read on to hear about how Laudalino had one of the most disappointing meals tonight ……..

We love frisee salads, it really is a classic salad green.  I love how light and wispy it is and how it tickles the back of your throat.  When we had the goat cheese appetizer the other night I thought it would go nicely over a bed of frisee.  So, I tightly wrapped pancetta around around another round of goat cheese with a shaving of truffle and pan seared it in a thin layer of butter.  When it was pan searing I made a reduction of fig balsamic and chestnut honey.  Before serving I drizzled olive oil in the bowl that had previous tracings of fig balsamic and added a pinch of fresh cracked pepper and sea salt.  Then I lightly tossed the frisee with this.  Once the cheese was melted, the truffle very fragrant and the pancetta browned, I laid it on top of the frisee.  I finished the salad with a drizzle of the balsamic reduction.  Served it with a lightly fruity French white wine and warm crusty bread.d,

I thought it was very good.  Complex with the syrupy reduction and the creamy cheese, salty pancetta and woody truffle.  I liked it.  Laudalino ….. the tip of his mouth turned to a frown, his brow crinkled, his cheeks slightly puffed and he scowled that he was so disappointed.  I took one of his favorite appetizers and turned it into this …..  Don’t worry I don’t cry over these critiques, I laughed it off.