Spinach Recipe

Time30m

Serves4

goat cheese / mushrooms / candied walnuts / red onion / warm balsamic and pancetta vinaigrette

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Ingredients

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1
Prepare the Vinaigrette
In a small saucepan, cook pancetta over medium heat until crispy. Remove pancetta and set aside, reserving the fat in the pan. Add balsamic vinegar to the pan and simmer for about 2-3 minutes until slightly thickened. Stir in the pancetta and season with salt and pepper to taste. Set aside to cool slightly.
2
Sauté the Mushrooms
In a skillet, heat a drizzle of olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Season with salt and pepper, then remove from heat.
3
Assemble the Salad
In a large bowl, combine the fresh spinach, sautéed mushrooms, candied walnuts, red onion, and crumbled goat cheese. Drizzle the warm balsamic and pancetta vinaigrette over the salad.
4
Toss and Serve
Gently toss the salad to combine all ingredients and coat with the vinaigrette. Serve immediately.