SPINACH, RED ONION, PANCETTA, AND PEACH SALAD

Spinach, Red Onion, Pancetta, and Peach Salad image

Categories Peach

Number Of Ingredients 10

2 tablespoons Sherry wine vinegar
1 shallot, minced
2 teaspoons fresh lemon juice
5 tablespoons olive oil
3 tablespoons grapeseed oil
1 large red onion, cut crosswise into 1/2-inch thick rounds
6 ounces pancetta or bacon, thinly sliced
9 ounces baby spinach
3 large peaches, peeled and thinly sliced
1 salt and pepper

Steps:

Preheat oven to 400 degrees.
Mix vinegar, shallot, and lemon juice in a small bowl. Whisk in grapeseed oil and 3 tablespoons of olive oil. Add salt and pepper to taste.
Brush rimmed baking sheet with olive oil. Place onions on sheet and drizzle remaining olive oil. Sprinkle with salt and pepper. Roast for 30 mins, then flip over and roast for 10 more mins (or until golden brown).
Meanwhile, saute pancetta over medium heat until crisp. Drain over paper towels and break into pieces.
Mix spinach and peaches in a large bowl. Once onions are cool, separate rings and add them to bowl. Add pancetta and toss with dressing.