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Spinach, Pear, and Pancetta Salad

Leo Gong
Yield Makes 4 servings
Crisp pancetta and juicy pears make this salad special enough to be holiday-worthy. Prep and Cook Time: 20 minutes.


  • 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

Nutrition Information

  • calories 236
  • caloriesfromfat 76 %
  • protein 5.6 g
  • fat 20 g
  • satfat 6.6 g
  • carbohydrate 11 g
  • fiber 3.1 g
  • sodium 289 mg
  • cholesterol 15 mg

How to Make It

  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.

  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.

  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.

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