Best Spinach Pear And Pancetta Salad Recipes

Mesa Grill's Pumpkin Soup with Mexican Cinnamon Creme Fraiche and Toasted Pumpkin Seeds with Spinach, Pear and Pancetta Salad image

Provided by Bobby Flay

Categories appetizer

Yield 4 servings

Number Of Ingredients 26

3 tablespoons unsalted butter
1 large onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 large carrot, peeled and coarsely chopped
2 stocks celery, coarsely chopped
7 cups vegetable stock, or water
1 1/2 cups pumpkin puree (not flavored pie filling)
1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella)
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 teaspoons chipotle puree
3/4 cup creme fraiche or sour cream
Salt and freshly ground pepper
1/2 cup toasted pumpkin seeds
4 ounces pancetta, medium dice
1 small shallot, minced
1/4 cup sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh thyme
1/4 cup olive oil
Salt and freshly ground pepper
10 ounces fresh spinach leaves
2 Bosc pears, halved, cored and thinly sliced
1 small red onion, finely sliced

Steps:

Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.

Spinach, Pear and Pancetta Salad image

Yield Serves 10

Number Of Ingredients 10

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.

Spinach, Pear and Pancetta Salad - Bobby Flay image

Provided by Simply Chris

Categories Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

4 ounces pancetta, diced or 4 ounces bacon
1 small shallot, minced
1/4 cup sherry wine vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh thyme
1/4 cup olive oil
salt & freshly ground black pepper
10 ounces fresh spinach leaves
2 bosc pears, halved, cored and thinly sliced
1 small red onion, finely sliced

Steps:

Nutrition Facts : Calories 194.9, Fat 13.9, SaturatedFat 1.9, Sodium 72.1, Carbohydrate 17.9, Fiber 4.5, Sugar 9.2, Protein 2.7

SPINACH, PEAR, AND PANCETTA SALAD image

Yield 4

Number Of Ingredients 10

2 oz. pancetta or bacaon,coarsley chopped
1 small shallot, minced
3 Tbsp. Olive oil
11/2 Tbsp. sherry vinegar
1/2 tsp.Dijon mustard
1/2 tsp. finely chopped thyme leaves
Salt & freshley ground pepper
5 oz baby spinach leaves
1 Bosc pear,cored and thinly sliced
2 oz. goat cheese crumbled

Steps:

1. In small frying pan over med. heat cook pancetta,stirring often till crisp. Transfer to paper towel to drain. 2. Discard all but 1/2 Tbsp. fat from pan. Add shallot and cook till soft.1-2 min. Remove from heat & whisk in oil,vinegar, mustard, and thyme. Season with salt and pepper. 3.Put spinach & pear in large bowl and gently toss with dressing. Arrange onplates. 4.Crumble goat cheese on top andsprinkle with pancetta.