Warm Spinach Salad with Cherry Pancetta Vinaigrette
User Reviews
4.7
9 reviews
Excellent
-
Servings
6 servings
Warm Spinach Salad with Cherry Pancetta Vinaigrette
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Adapted from Epicurious.
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Ingredients
- 5 pancetta about ½ pound, cut into ½ inch pieces
- 5 tablespoons olive oil
- 1/4 cup cherry vinegar or balsamic vinegar
- 3 tablespoons shallot minced
- 1 tablespoon garlic minced
- 1 teaspoon brown sugar
- kosher salt
- black pepper freshly ground
- ¾ cup almonds sliced
- 1 egg large
- 1 tablespoon water
- 1 11 oz. goat cheese log soft fresh, cut crosswise into 6 rounds
- 6 cups baby spinach packed
- 1 fennel bulb small, sliced into sticks
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.
Notes
- * The vinaigrette can be prepared earlier the same day. Just reheat right before you are ready to dress the salad.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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