Spinach Salad Recipe

Prepare produce

Rinse the baby spinach and spin or pat dry thoroughly. Halve the cherry tomatoes. Thinly slice the red onion into half-moons and soak in cold water for 5 minutes if you want milder onion flavor, then drain and pat dry.

Cook pancetta

Place a medium skillet over medium heat. Add 1 tsp olive oil only if your pancetta is very lean; otherwise the pancetta will render its own fat. Add the diced pancetta in a single layer and cook, stirring occasionally, until crisp and golden, about 6–8 minutes. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate to drain, reserving the rendered fat in the skillet.

Toast nuts (if not pre-toasted)

If your walnuts/pecans are not toasted, wipe the skillet with a paper towel to remove excess fat, set over medium-low heat and add the nuts. Toast, stirring, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool.

Assemble salad

In a large bowl combine the dried spinach, halved cherry tomatoes, sliced red onion, crumbled Gorgonzola, toasted nuts, and cooked pancetta (reserve a tablespoon of pancetta and some fat for garnish if desired).

Make the honey mustard dressing: in a small bowl or jar combine 6 tbsp extra-virgin olive oil, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tsp fresh lemon juice, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk vigorously until emulsified or close jar and shake until combined. Taste and adjust seasoning — add more honey for sweetness, vinegar for brightness, or salt to taste.

Dress the salad: pour about half the dressing over the assembled salad and gently toss with tongs to coat. Add more dressing sparingly to taste — you may not need all of it. Sprinkle the reserved pancetta pieces and any reserved warm pancetta fat over the top for extra flavor if desired.

Garnish: finish with a light grating of lemon zest over the top for brightness if using. Serve immediately so the spinach remains crisp and the pancetta stays crunchy.