Spinach, Pear, and Pancetta Salad

Crisp pancetta and juicy pears make this salad special enough to be holiday-worthy. Prep and Cook Time: 20 minutes.

Yield: Makes 4 servings

Ingredients

• 2  ounces  pancetta or bacon, coarsely chopped
• 1  small shallot, minced
• 3  tablespoons  extra-virgin olive oil
• 1 1/2  tablespoons  sherry vinegar
• 1/2  teaspoon  Dijon mustard
• 1/2  teaspoon  finely chopped fresh thyme leaves
• Salt and freshly ground black pepper
• 5  ounces  baby spinach leaves, washed well and dried thoroughly
• 1  Bosc pear, cored and thinly sliced
• 2  ounces  fresh, mild goat cheese, crumbled

Preparation

1. In a small frying pan over medium-high heat, cook pancetta, stirring often, until crisp, 2 to 3 minutes. Transfer to a paper towel to drain.

2. Discard all but 1/2 tbsp. fat from pan. Add shallot and stir over medium-high heat until soft, 1 to 2 minutes. Remove from heat and whisk in oil, vinegar, mustard, and thyme. Season with salt and pepper.

3. Put spinach and sliced pear in a large bowl and gently toss with dressing. Arrange salad on plates. Crumble goat cheese on top and sprinkle with pancetta.

Note: Nutritional analysis is per 1 1/2-cup serving.

Nutritional Information

Calories:

236 (76% from fat)

Protein:

5.6g

Fat:

20g (sat 6.6)

Carbohydrate:

11g

Fiber:

3.1g

Sodium:

289mg

Cholesterol:

15mg