If you are a fan of a traditional wilted spinach salad, then this is the salad for you. My updated version of the salad starts with tender baby spinach leaves and diced pears for a sweet and crunchy kick. Next comes crumbled goat cheese and a grinding of black pepper; the real flavor booster comes from the warm dressing. Cubes of salty pancetta are sauteed until crispy with a touch of oil and sliced garlic, and once they are cooked you add sherry vinegar right into the pan. And voila, your warm vinaigrette is ready to be poured over the rest of the salad. A comforting and hearty salad that would work well with apples as well.
(To view this recipe, click on the blue title of the blog post above*)
Baby Spinach Salad with Pears, Goat Cheese & Warm Pancetta Vinaigrette
Ingredients:
- 4 cups baby spinach
- ½ cup crumbled goat cheese
- 2 pears, diced
- Salt and pepper
- 2 oz. cubed pancetta
- Olive oil
- Crushed red pepper flakes
- 2 garlic cloves, thinly sliced
- ¼ cup sherry vinegar
Directions:
- Toss the spinach, goat cheese and pears together in a mixing bowl. Season with a grinding of black pepper.
- In a large saute pan add in the pancetta, red pepper flakes, garlic and 2 Tablespoons of olive oil. Saute over medium-high heat for 5-7 minutes, or until the pancetta is cooked and crispy. Remove from the heat and stir in the vinegar. Season with salt and pepper to taste.
- Pour the warm dressing over the salad and serve.
Tagged: baby spinach, Fall salad, garlic, goat cheese, pancetta, pears, Salad, sherry vinegar, spinach salad
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