SPINACH, PEAR AND PANCETTA SALAD

Spinach, Pear and Pancetta Salad image

Yield Serves 10

Number Of Ingredients 10

Previous Next

1 cup diced pancetta or bacon (about 5 ounces)
1/4 cup minced shallots
3 tablespoons Sherry wine vinegar
2 teaspoons Dijon mustard
2 teaspoons minced fresh thyme or 1 teaspoon dried
1/2 cup extra-virgin olive oil
1 1/2 10-ounce packages ready-to-use spinach leaves
2 Asian pears or Bosc pears, halved, cored, thinly sliced
1 medium-size red onion, thinly sliced
1 head radicchio, separated into leaves

Steps:

Sauté pancetta in nonstick skillet over medium heat until crisp, about 6 minutes. Drain on paper towels. Pour drippings in skillet into bowl. Add shallots, vinegar, mustard and thyme; whisk to blend. Add oil; whisk to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
Combine spinach, pears, red onion and pancetta in large bowl. Toss with enough dressing to coat. Surround salad with radicchio leaves and serve.