Recipe: Spinach Salad with Warm Pancetta Vinaigrette (Not Mangiano'S)

SPINACH SALAD WITH WARM PANCETTA VINAIGRETTE
Source: KNCT, Texas, May 12, 2004
Servings: 4

2 cups spinach leaves
1 cup sliced assorted mushrooms
2 tbsp mined garlic
FOR THE VINAIGRETTE:
1/4 cup minced pancetta
3 tbsp sweet (unsalted) butter
2 tsp minced garlic
3 tbsp minced shallots
1/4 cup vegetable oil
3 tablespoons balsamic vinegar
2 tbsp sherry wine
salt and pepper to taste
TO SERVE:
2 tablespoons crumbled blue cheese
For topping - Blue cheese as needed (you may also use feta or fresh mozzarella)


Wash spinach leaves and dry thoroughly; set aside.

For mushroom saute garlic and mushrooms in oil cooking until very soft.

Deglaze with sherry wine.

MAKE DRESSING:
For dressing you will make to order.

Add pancetta into saute pan with butter and cook until brown. Halfway through add in garlic and shallots remove grease.

Add in the 1/4 cup oil, vinegar, sherry, and than season to your taste. Remove from heat.

MAKE SALAD:
Place spinach into a large bowl, add the 2 tablespoons cheese and mushroom mxiture and toss well. Add in warm vinaigrette and toss into salad. Serve immediately.