Instructions: 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 servings.

Wine recommendation: The vinegar could be a problem here but the honey helps balance it. The salad would go well with a fruity chilled lower alcohol wine such as Gamay or White Zinfandel.

Comments: Pancetta is the delicious cured unsmoked Italian bacon which is sold in roll form at good meat markets and delicatessens. It has a wonderful flavor and is worth seeking out. In Italy, good pancetta is often eaten raw. While we dont recommend that here, be careful not to overcook pancetta. Unlike regular bacon, it should be cooked just until it begins to color, not cooked crisp.

This is a beautiful salad when you cook red cabbage with vinegar, it turns a lovely almost fluorescent red!

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