Spinach Salad with Grapes and Pancetta

2 bunches (10-ounce) spinach leaves, washed and dried
3 tbsp. balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 tsp. salt
1/4 tsp. black pepper, ground
1/2 cup (4 ounces) pancetta or bacon
1/4 cup pine nuts
1 cup red, black or green seedless grapes
1/2 cup red onion, 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 saute pan, cook pancetta or bacon 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, and 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.

Servings: 6
Source: the California Table Grape Commission