Spinach, Pear, and Pancetta Salad

Spinach, Pear, and Pancetta Salad Recipe
Leo Gong
Crisp pancetta and juicy pears make this salad special enough to be holiday-worthy. Prep and Cook Time: 20 minutes.

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

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

Note:

Ron Fonstad, Murrieta, CA,

Sunset

November 2007
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