Warm Spinach Salad With Pancetta and Goat Cheese
By: Sheri Wetherell
Published: Tuesday, May 10, 2011 - 10:45am

Ingredients




6 cups loosely packed stemmed baby spinach
1/2 cup (5 ounces) fresh goat cheese
 pound thick-sliced pancetta, cut into strips about 1 inch long and ¼ inch wide
Extra-virgin olive oil
1 tablespoon minced garlic
2 teaspoons minced fresh thyme leaves
1/4 cup sherry vinegar
Sea salt
Freshly ground black pepper
1/2 cup dried cranberries

Preparation

1 Place spinach in a large bowl. 2 Crumble the cheese over the spinach. 3 Cook the pancetta in a medium skillet over medium heat until crispy, 8 to 10 minutes, stirring occasionally. Remove panchetta from pan and drain the oil in a sieve set over a heatproof measuring cup.  4 Reserving 1/4 cup of the rendered fat for the dressing. Add olive to make 1/4 cup if necessary.  5 Pour the fat back into the pan and add the pancetta and garlic. Cook until garlic is light brown, about 30 seconds, stirring occasionally. 
 6 Add the thyme and let it crackle in the fat for about 10 seconds. 
 7 Add the vinegar, and season with salt and pepper, to taste. Cook for about 30 seconds to lower the acidity of the vinegar.  
 8 Add the dried cranberries and stir.
 9 Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt the cheese a little. Serve immediately.

About


This recipe was adapted from Michael Chiarello.