Preparation:
Divide the goat cheese into 8 portions. Form each portion into a ball and flatten in between waxed paper into a disc 1/4 inch thick. Set aside at room temperature.
Heat the oil and garlic in a saute pan. Add the sliced cabbage and saute until it begins to soften. Add the vinegar and stir to deglaze the pan. Season with salt and pepper.
Remove from the heat and mix in the pecans and bacon. Arrange on plates, with a round of goat cheese on top of each salad.
Notes: This salad is colorful and tasty. Serve it as is for a salad, with good crusty bread or toast points, or omit the goat cheese and use it as a side dish with any roasted meat or fowl. |
