Recipe courtesy of Zane Holmquist

Yield:: 6 servings

Ingredients

1 lb. baby spinach, pre-washed
1/4-lb. pancetta (Italian bacon) or regular bacon
1/4-lb. blue cheese (consult cheese monger)
small jar of capers
3 lemons, zested and juiced
2 shallots, minced
1-oz. extra-virgin olive oil (bright California oil works well)
1 tsp. white balsamic vinegar
1 tsp. sugar
salt and pepper to taste
1 cup toasted almonds

Directions

Wash and dry spinach (or buy bagged, pre-washed spinach). Small dice (1/4" x 1/4") the pancetta, crisp iton low heat and drain off the fat, reserving 2 tablespoons. Set aside. Crumble the blue cheese and set aside Zest the lemons then cut in half and juice. In a saucepan boil 2 cups salt water. Blanch the lemon zest by dropping it into boiling water for 10-20 seconds. Remove zest and immediately run under cold water. Set aside.

Saute the minced shallots in reserved fat until translucent. Add half of the capers, half of the blanched zest and 3 tablespoons of lemon juice, balsamic vinegar, sugar, salt and pepper. Warm over heat. In a bowl toss the spinach, remaining capers, pancetta and crumbled cheese. Toss the salad with warm dressing Garnish with remaining zest and toasted almonds and serve immediately.

My Private Notes

Name: Warm Spinach Salad
Yield: 6 servings
Ingredients: 1 lb. baby spinach, pre-washed; 1/4-lb. pancetta (Italian bacon) or regular bacon; 1/4-lb. blue cheese (consult cheese monger); small jar of capers; 3 lemons, zested and juiced; 2 shallots, minced; 1-oz. extra-virgin olive oil (bright California oil works well); 1 tsp. white balsamic vinegar; 1 tsp. sugar; salt and pepper to taste; 1 cup toasted almonds