Recipe courtesy of Tiffani Thiessen

Warm Spinach Salad with Pancetta Dressing

Name: Warm Spinach Salad with Pancetta Dressing
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Ingredients: 10 ounces fresh baby spinach, stems removed; 1/2 medium red onion, thinly sliced; 2 tablespoons olive oil; 8 ounces white mushrooms, sliced; Kosher salt; 6 ounces thinly sliced pancetta, cut into 1 1/2-inch strips; 1/4 cup red wine vinegar; 1 tablespoon honey; 1/2 teaspoon Dijon mustard; Freshly ground black pepper; 2 ounces pine nuts, toasted (about 1/3 cup)

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Level: Easy

Total: 40 min
Active: 40 min

Yield: 6 servings

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Ingredients

10 ounces fresh baby spinach, stems removed

1/2 medium red onion, thinly sliced

2 tablespoons olive oil

8 ounces white mushrooms, sliced

Kosher salt

6 ounces thinly sliced pancetta, cut into 1 1/2-inch strips

1/4 cup red wine vinegar

1 tablespoon honey

1/2 teaspoon Dijon mustard

Freshly ground black pepper

2 ounces pine nuts, toasted (about 1/3 cup)

Directions

Combine the spinach and red onions in a large bowl.
Heat the olive oil in a medium saute pan over medium-high heat until hot and shimmering. Add the mushrooms and salt to taste, and cook, stirring with a wooden spoon, until they start to release their moisture and begin to shrink, 2 to 3 minutes. Now let the mushrooms cook undisturbed until their liquid evaporates and they have turned deep golden brown on one side, 5 to 7 minutes. Stir and continue cooking until nicely browned on both sides, 3 to 5 minutes more. With a slotted spoon, remove the mushrooms from the pan and toss with the spinach and onions.
In a separate, heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy, about 15 minutes. Remove from the pan with a slotted spoon and reserve.
To the rendered fat in the pan, add the vinegar, honey and mustard. Bring to a boil and whisk to combine. Add salt and pepper to taste and then pour the warm dressing over the spinach, mushrooms and onions. Add the reserved pancetta and toss to distribute the heat and dressing.
Serve in a salad bowl, garnished with pine nuts.

Recipe courtesy of Dinner at Tiffani's