Spinach, Pear and Pancetta Salad

By sarah_carroll

Ingredients

• 4 ounces pancetta, medium dice
• 1 small shallot, minced
• 1/4 cup sherry vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon finely chopped fresh thyme
• 1/4 cup olive oil
• Salt and freshly ground pepper
• 10 ounces fresh spinach leaves
• 2 Bosc pears, halved, cored and thinly sliced
• 1 small red onion, finely sliced

Preparation

Step 1

Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.