Warm Spinach Salad with Cherry Pancetta Vinaigrette

Name: Warm Spinach Salad with Cherry Pancetta Vinaigrette
Yield: 6 servings
Ingredients: 5 pancetta slices (about ½ pound), cut into ½ inch pieces; 5 tablespoons olive oil; 1/4 cup cherry vinegar (or you could use balsamic vinegar); 3 tablespoons minced shallots; 1 tablespoon minced garlic; 1 teaspoon brown sugar; kosher salt; freshly ground black pepper; ¾ cup sliced almonds; 1 large egg; 1 tablespoon water; 1 11 oz. log soft fresh goat cheese, cut crosswise into 6 rounds; 6 cups packed baby spinach; 1 small fennel bulb, sliced into sticks

User Reviews

4.7

9 reviews

Excellent

Servings
6 servings

Warm Spinach Salad with Cherry Pancetta Vinaigrette

Iris Warren

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Adapted from Epicurious.

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Ingredients

Servings

5 pancetta slices (about ½ pound), cut into ½ inch pieces
5 tablespoons olive oil
1/4 cup cherry vinegar (or you could use balsamic vinegar)
3 tablespoons minced shallots
1 tablespoon minced garlic
1 teaspoon brown sugar
kosher salt
freshly ground black pepper
¾ cup sliced almonds
1 large egg
1 tablespoon water
1 11 oz. log soft fresh goat cheese, cut crosswise into 6 rounds
6 cups packed baby spinach
1 small fennel bulb, sliced into sticks

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Instructions

Preheat oven to 400°F.
Cook pancetta in a heavy, large skillet over medium heat until crispy. Using a slotted spoon, transfer the crispy pancetta to a paper towel covered plate. Remove skillet from heat. Reserve 2 tablespoons drippings in skillet and add olive oil. Whisk cherry vinegar, shallots, garlic and brown sugar in a small bowl and add to the skillet. Stir over medium-low heat just until warm. Season with kosher salt and freshly ground black pepper. Use warm.*
Spread the sliced almonds on to plate. In a small bowl, whisk together the egg, 1 tablespoon water and a couple turns of freshly ground black pepper. Dip the goat cheese rounds in the egg mixture, let any excess egg run off, then coat with sliced almonds. Place rounds on a rimmed baking sheet and bake until warm (about 10 minutes).
Combine greens and fennel in a large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Top each serving with a sprinkling of pancetta bits and 1 goat cheese round.