2 cups loosely packed baby field greens
4 ounces pancetta, diced into lardon cubes.
3.5 ounces Pine nuts.....Lightly toasted till golden brown (Pan or Oven)
3 pieces of soft to firm goats cheese.
1 pint of fresh raspberry’s or frozen
3 ounces Vegetable oil
1 ounce White wine vinegar
Pinch Salt & Pepper
To make..Place pancetta lardons on top of the goats cheese and place under grill until golden brown and cheese begins to melt,
Scatter pine nuts over plate, and build your leaves up in the middle,
Place your grilled goats cheese around the leaves then drizzle with vinaigrette, Some buttered new potatoes will go well to finish the dish!
Blend all together in a processor, adjust consistency with a little extra oil, vinegar or warm water depending on your taste.