Lake Isle Press

Warm Spinach Salad with Red Grapes and Pancetta

With Italian pancetta, pine nuts, and red grapes, it's a salad fit for company.

Ingredients

For the Dressing
• 3 tablespoons balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
For the Salad
• 1 pound baby spinach leaves, cleaned and drained
• 1/2 cup cubed pancetta
• 1/4 cup raw pine nuts
• 1/2 cup thinly sliced red onion
• 1 cup halved seedless red grapes
• 1 cup freshly grated Parmesan cheese

Directions

To make the dressing, in a small bowl, whisk together the vinegar and oil; season with salt and pepper.

To make the salad, place the spinach in a large bowl. Cook the pancetta in a medium sauté pan over medium heat until just starting to crisp. Remove the pancetta from the pan and drain on a paper towel; don’t drain the fat from the pan. Add the pine nuts and cook until they begin to toast, about 1 minute. Add the onion and grapes to the pan, cook 1 minute more. Pour the dressing into the pan and a boil for 30 seconds. Remove from heat and pour over the spinach. Toss well, sprinkle with Parmesan cheese, and serve immediately.

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