Red Cabbage Salad with Warm Pancetta-Balsamic Vinaigrette
-Place ¼ cup currants in small bowl.
-Heat 3 TBS Balsamic vinegar in saucepan over medium heat until hot (do not boil).
-Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
-Thinly slice 6 cups red cabbage (about half a large cabbage).
-Place cabbage in large bowl; set aside.
-Heat large nonstick skillet over medium-high heat.
-Finely chop 4 ounces pancetta (Italian bacon).
-Add pancetta to pan; sauté until brown and crisp, about 5 minutes. Remove from heat.
-Put 1 clove of garlic through a press and stir into pancetta.
-Then stir in currant/vinegar mixture and add 1 TBS olive oil.
-Season with salt and freshly ground black pepper.
-Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper.
-Let stand 5 to 10 minutes.
-Coarsely chop ½ cup almonds.
-Toast in a skillet or toaster oven until lightly browned.
-Add the almonds to the cabbage and toss to blend.