Warm Goat Cheese and Pancetta Salad with Merlot Vinaigrette

With its tangy cheese balanced by a surprisingly smooth dressing, this salad is the perfect accompaniment to HALL Napa River Ranch Merlot as well as any main dish on your menu!

2 cups romaine lettuce, chopped                                                      

2 cups mixed greens, chopped

1/2 cup herbed goat cheese

1/4 cup pancetta, chopped

1/2 cup breadcrumbs

2 tablespoons unsalted butter

2 cups bread cubes

2 tablespoons rosemary, minced

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

4 cloves fresh garlic, crushed

2 tablespoons Dijon mustard

1/2 cup HALL Napa River Ranch Merlot

3/4 cup olive oil, divided

Mix romaine and mixed greens in a large salad

bowl and refrigerate until ready to use.

Make 1/2-inch balls of goat cheese and stuff each with a

bit of pancetta. Pour breadcrumbs into a small bowl and

add the stuffed cheese. Roll the cheese in the breadcrumbs

and refrigerate until ready to use.

Melt butter on medium heat in a large skillet and toss bread cubes, rosemary, salt and pepper to coat. Cook on medium-high heat for three to five minutes or until cubes have become golden brown croutons. Remove from heat.

In a food processor blend garlic, mustard and wine. Add 1/2 cup of olive oil, a little at a time, until completely blended. Set aside.

Heat remaining olive oil (1/4 cup) in a medium skillet on medium-high heat. Add the stuffed goat cheese and shake the pan until cheese has been browned on all sides, about one to two minutes. Remove to a paper towel.

Toss lettuce with the dressing, coating evenly. Add the croutons and toss again. Add the goat cheese and serve immediately.

Get the 2006 HALL Napa River Ranch Merlot and create your own perfect pairing!