BABY SPINACH, RED ONION, PANCETTA, AND PEACH SALAD

BABY SPINACH, RED ONION, PANCETTA, AND PEACH SALAD image

Yield 8 servings

Number Of Ingredients 9

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2 tbls sherry wine vinegar
1 shallot, minced
2 tsp fresh lemon juice
5 tbls olive oil, divided
3 tbls grapeseed oil
1 red onion, cut crosswise into 1/2 inch thick rounds
6 oz pancetta or bacon
1 1/2 6oz packages baby spinach
3 large peaches, thinly sliced

Steps:

Mix vinegar, shallot, lemon juice in small bowl. Whisk in 3 tbls olive oil and grapeseed oil. Season with salt and pepper. Preheat oven to 400˚F. Brush rimmed baking sheet with olive oil. Arrange onion rounds on sheet. Drizzle with 2 tbls olive oil; sprinkle with salt and pepper. Roast 30 min. Turn rounds over, keeping intact. Roast until golden brown, about 10 min. longer. Cool on sheet. Saute pancetta over medium heat until crisp. Drain on paper towels. Break into pieces. Mix spinach and peaches in bow. Separate onion rounds into rings; add to sald. Add pancetta. Toss with dressing.