Recipe - Warm Red Cabbage Salad With Pancetta And Ricotta Salata

12 Thinly cut or sliced up rounds of
pancetta
2 tablespoon Minced shallots or green
onions
1/3 cup Raspberry or red wine
vinegar
2 tablespoon Honey; or to taste
1/3 cup Olive oil
Salt; to taste
Freshlyground black pepper;
to taste
1 One fourth pound Red cabbage; cored, shredded
fine
One fourth pound Ricotta salata or feta; cut
matchstick
; shapes
=== GARNISH ===
Fresh watercress or other
young savory
Greens such as mustard;
mizuna or arugula

In a large skillet, carefully saute the pancetta rounds over moderate heat
until they just begin to firm and color, 3 to 4 minutes total. Do in
batches, if necessary. Remove and place on paper towels to drain. Add the
shallots, vinegar, honey and olive oil to the pan and season to taste with
salt and pepper. Place pan over high heat and bring mixture to a boil. Add
cabbage and toss for 2 to 3 minutes to warm through and slightly wilt
cabbage. Be careful not to overcook, cabbage should still be crunchy.
Arrange on warm plates drizzling any cooking juices evenly over all. Place
the rounds of pancetta and slivers of cheese attractively around and serve
immediately with a garnish of watercress leaves if desired. This recipe
yields 6