Warm Spinach Salad With Pancetta and Goat Cheese
pound thick-sliced pancetta, cut into strips about 1 inch long and ¼ inch wide
2 teaspoons minced fresh thyme leaves
1/2 cup dried cranberries
Place spinach in a large bowl.
Crumble the cheese over the spinach.
Add the thyme and let it crackle in the fat for about 10 seconds.