Spinach, Pear, and Pancetta Salad
Leo Gong
Yields Makes 4 servings
AuthorRon Fonstad, Murrieta, CA,
Crisp pancetta and juicy pears make this salad special enough to be holiday-worthy. Prep and Cook Time: 20 minutes.

How to Make It

Step 1
1

In a small frying pan over medium-high heat, cook pancetta, stirring often, until crisp, 2 to 3 minutes. Transfer to a paper towel to drain.

Step 2
2

Discard all but 1/2 tbsp. fat from pan. Add shallot and stir over medium-high heat until soft, 1 to 2 minutes. Remove from heat and whisk in oil, vinegar, mustard, and thyme. Season with salt and pepper.

Step 3
3

Put spinach and sliced pear in a large bowl and gently toss with dressing. Arrange salad on plates. Crumble goat cheese on top and sprinkle with pancetta.

Step 4
4

Note: Nutritional analysis is per 1 1/2-cup serving.

Ingredients

 2 ounces pancetta or bacon, coarsely chopped
 1 small shallot, minced
 3 tablespoons extra-virgin olive oil
 1 1/2 tablespoons sherry vinegar
 1/2 teaspoon Dijon mustard
 1/2 teaspoon finely chopped fresh thyme leaves
  Salt and freshly ground black pepper
 5 ounces baby spinach leaves, washed well and dried thoroughly
 1 Bosc pear, cored and thinly sliced
 2 ounces fresh, mild goat cheese, crumbled

Directions

Step 1
1

In a small frying pan over medium-high heat, cook pancetta, stirring often, until crisp, 2 to 3 minutes. Transfer to a paper towel to drain.

Step 2
2

Discard all but 1/2 tbsp. fat from pan. Add shallot and stir over medium-high heat until soft, 1 to 2 minutes. Remove from heat and whisk in oil, vinegar, mustard, and thyme. Season with salt and pepper.

Step 3
3

Put spinach and sliced pear in a large bowl and gently toss with dressing. Arrange salad on plates. Crumble goat cheese on top and sprinkle with pancetta.

Step 4
4

Note: Nutritional analysis is per 1 1/2-cup serving.

Spinach, Pear, and Pancetta Salad