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
How to Make It
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.
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.
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.
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