Ingredients

6 cups loosely packed stemmed baby spinach
1/2 cup (5 ounces) fresh goat cheese (recommended: Laura Chenel)
1/3 pound thick-sliced pancetta, cut into strips about 1 inch long and 1/4 inch wide
Extra-virgin olive oil
1 tablespoon minced garlic
2 teaspoons minced fresh thyme leaves
1/4 cup sherry vinegar
Sea salt
Freshly ground black pepper
1/2 cup dried cranberries

Directions

Put the spinach in a large bowl. Crumble the cheese
over the spinach. Cook the pancetta in a medium skillet over medium heat until crispy, 8 to 10 minutes,
stirring occasionally. Drain the pancetta in a sieve set over a heatproof measuring cup, reserving the
rendered fat. You will need 1/4 cup for the dressing. If necessary, add enough olive oil to make 1/4 cup. Pour
the fat back into the pan and add the pancetta. When the pancetta is warm again, add the garlic and cook until

light brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the fat for about 10
seconds. Add the vinegar, and season with salt and pepper, to taste. Cook for about 30 seconds to lower the
acidity of the vinegar. You should see tiny drops of vinegar dispersed throughout the fat. Add the dried
cranberries and stir. Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt
the cheese a little. Serve immediately.