Wilted spinach salad with grapes, thinly
sliced red onions, crisp pancetta and pine nuts tossed in a balsamic
vinaigrette.
Spinach Salad with
Grapes & Pancetta
- 2 bunches (10 ounces) spinach leaves,
washed and dried
- 3 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1/2 cup (4 ounces) pancetta or bacon
- 1/4 cup pine nuts
- 1/2 cup red onions, thinly sliced (about
1/4 medium onion)
- 1/2 cup (2 ounces) parmesan cheese, shaved
or grated
- Place spinach in large bowl, set aside.
In small bowl, combine balsamic vinegar, olive oil, salt and
pepper. Set aside.
- In large sauté pan, cook pancetta
over medium-high heat until almost crisp, about 5 to 7 minutes.
Do not drain fat.
- Add pine nuts and cook, stirring constantly
for about 1 minute.
- Add grapes and red onions; continue to
cook for 1 minute.
- Add balsamic dressing and bring to a boil,
about 30 seconds. Turn off heat and pour hot dressing over spinach.
Toss quickly to coat leaves. Salad should be barely warm.
- Sprinkle with Parmesan shavings and serve.
Makes 6 servings.
Recipe provided courtesy of California Table Grape Commission.
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