Salads

Spinach Salad with Grapes and Pancetta

A zesty Mediterranean dressing enhances this wonderful, warm salad. Thanks to California Table Grape Commission for a delightful recipe!

Serves 6.
Prep Time: 5 minutes.
Cooking Time: 6 minutes.

Ingredients

• 2 bunches spinach leaves, washed and dried
• 1/2 - 1 cup seedless black or red grapes, rinsed
• 3 tbsp balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper, ground
• 1/2 cup pancetta or bacon
• 1/4 cup pine nuts
• 1/2 cup red onions, thinly sliced
• 1/2 cup parmesan cheese, shaved or grated

Cooking Instructions

• Place spinach in large bowl. Set aside.
• In small bowl, combine balsamic vinegar, olive soil, salt and pepper. Set aside.
• In large sauté pan, cook pancetta over medium-high heat until almost crisp, about 5-7 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.