Spinach Salad w/ Warm Pancetta Dressing
Serves 4
Ingredients
- 10 slices pancetta, sliced thin
- 2 tbsp extra virgin olive oil
- 1 large shallot, chopped
- 1½ tbsp of apple cider vinegar
- 1 tbsp of honey
- 1 tbsp dark brown sugar
- 2 tsp of Dijon mustard
- kosher salt & freshly ground black pepper
- 1 lb fresh spinach leaves, trimmed and cleaned
- 3-4 hard-boiled eggs, quartered
- 4 small tomatoes, halved
- 3-4 slices sweet onion
- 12 Baby Bella mushrooms, sliced
- Chinese mushroom caps, about a handful
- large croutons
How-to
- Preheat oven to 375º
- Place slices of pancetta on a baking sheet or roasting pan, place in the oven and cook until the pancetta is crispy. Remove from the oven, place pancetta on a dish and set aside
- In a saute pan, place the olive oil and the fat from the pancetta. Heat to medium-high heat and add the shallots. Saute shallots for 2-3 minutes
- Add the vinegar, honey, brown sugar Dijon mustard, salt and pepper. Bring to a boil and let cook for 5 minutes while stirring. Remove from heat, taste and check seasoning
- In a large salad bowl place the spinach leaves, season with salt and pepper
- Add some of the dressing and toss to cover all of the spinach leaves. Place the dressed spinach leaves onto a platter
- In the same salad bowl add the mushrooms, onions, tomatoes and croutons. Add a bit more dressing, salt and pepper and toss gently. Place on top of the spinach leaves
- Place hard-boiled eggs on top of the salad and drizzle a little dressing on top of the eggs
- Place the rounds of crispy pancetta on top of the salad and enjoy!