SPINACH SALAD ON GARLIC CROUTONS

Spinach Salad on Garlic Croutons image

Yield serves 4 to 6

Number Of Ingredients 13

2 large eggs
12 slices crusty peasant bread
2 large garlic cloves, halved
EVOO (extra-virgin olive oil) for liberal drizzling, plus 2 tablespoons
1/2 cup grated Parmigiano-Reggiano cheese
1/4 pound thick-cut pancetta, diced
1/2 pound cremini mushrooms, sliced 1/4 inch thick or quartered
Salt and pepper
1/3 cup Marsala or dry sherry
1/2 pound farm spinach (available in bundles rather than bags in produce section), washed, dried, and chopped
1/2 small red onion, chopped
Juice of 1 lemon
Freshly grated nutmeg

Steps:

Preheat the oven to 400°F.
Place the eggs in a small pan, cover with water, and bring to a boil. Cover the pan, turn off the heat, and let stand for 10 minutes. Run the eggs under cold water, crack them, and return them to the cold water for a few minutes to loosen the shells, then peel and chop the eggs.
While the eggs come to a boil, arrange the bread on a baking sheet and toast in the oven for 8 to 10 minutes until golden. Remove from the oven and rub the toast with cut garlic, drizzle with EVOO, and sprinkle with the cheese. Return to the oven for 1 to 2 minutes to set the cheese into the toast.
While the bread toasts, heat a skillet over medium-high heat with the 2 tablespoons of EVOO. Add the pancetta to the hot oil, crisp for 3 minutes or so, then add the mushrooms and cook for 8 to 10 minutes, until tender. Season with salt and pepper and deglaze the pan with the Marsala or sherry.
While the mushrooms cook, combine the spinach with red onions and dress with the lemon juice, a liberal drizzle of EVOO, salt, pepper, and nutmeg.
To serve, arrange the toasts on a platter and top with the mushrooms, then the spinach, and garnish with the chopped eggs.