Sunday, November 8, 2009

Spinach Salad with Crispy Pancetta and Toasted Walnuts



I think this is the era of bacon. People have started bacon-of-the-month clubs, and I even have a friend who abstains from eating meat, except bacon. The salty, crispy goodness makes so many recipes taste better. Oh, I love the thinly sliced pancetta in this salad!


Ingredients

large bunch spinach
1/4 pound pancetta, thinly sliced
handful of walnuts
1 shallot thinly sliced
red wine vinegar
dijon mustard
olive oil
salt and ground pepper to taste

Wash and dry spinach leaves. Cook pancetta slices until crispy. Toast walnuts and chop.

Thinly slice shallots, place in a small bowl, cover with red wine vinegar and a pinch of salt, and let sit for 30 minutes. Add generous spoonful of mustard and enough olive oil to make a nice tangy dressing.

Dress greens, then crumble pancetta and chopped walnuts of the top of the salad. Season with fresh ground pepper.

This salad was the perfect accompaniment for the stuffed eggplant.

Serves 4

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