Roasted Red Grapes & Pancetta Salad with a Goat Cheese Vinaigrette

Roasted Red Grapes & Pancetta Salad with a Goat Cheese Vinaigrette:

three 1/4 inch sliced pancetta rounds (pieces), cubed/chopped into small bite sized pieces

1/4 cup pecans, finely chopped

1 cup red grapes

1/4 cup lemon juice

salad greens (I like Fresh Express 50/50 Mix)
sea salt

pepper

olive oil

goat cheese vinaigrette

In a bowl, coat the grapes with about 2 tsp olive oil (you only need a little bit). Sprinkle with a pinch of sea salt and pepper. Roast the grapes on a baking sheet in a 425 degree oven for 15 minutes.

While the grapes are cooling, make the goat cheese vinaigrette. In a small pan over medium heat, saute the pancetta until crispy and brown (approximately 5 mins). Drain the pancetta on paper toweling. Set aside. Place the package of salad greens into a mixing bowl. Pour the lemon juice onto salad greens and lightly season with salt and pepper. Mix together. Spoon the dressing over the salad, and then top with the pancetta bits. Mix and serve. You can also add homemade croutons to the salad as well.

Goat Cheese Vinaigrette:

2 oz garlic and herb goat cheese (chevre)

2 tbsp red wine vinegar

1 tbsp honey

2 tsp lemon juice

1/3 cup milk

1/8 tsp chili powder

1 tsp kosher salt

1 tsp pepper