Warm Spinach Salad with Grapes and Pancetta

"A good spinach salad is always a welcome addition to your recipe collection, and this one is a winner.  It makes an excellent starter to a seafood or pasta dinner, or a light main course all on its own."

2 bunches fresh spinach leaves, washed and dried
3 T balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 t salt
1/4 t pepper
1/2 cup (4 ounces) chopped pancetta (or substitute bacon if pancetta is unavailable)
1/4 cup pine nuts
1 cup greed, red, and/or black grapes
1/2 cup thinly sliced red onion (about 1/4 medium onion)
1/2 cup shaved or grated Parmesan cheese

Place the spinach in a large bowl; set aside.

In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.  Set aside.

In a large saute pan, cook the pancetta over medium-high heat until almost crisp, 5 to 7 minutes.  Do not drain. 

Add the pine nuts to the pan with the pancetta and cook, stirring constantly, until they become lightly toasted, about 2 minutes.

Add the grapes and red onion and continue to cook until warmed through.  Pour the dressing over the pancetta mixture and bring to a boil.  Pour the hot dressing over the prepared spinach.  Toss quickly to coat the leaves.  Arrange on a serving platter or individual plates.  Sprinkle with the Parmesan shavings and serve.

Serves 6

My Review

I would eat spinach everyday if it was this beautiful salad!  The salty crunch of pancetta is always a treat and it pairs nicely with the grapes.  Pine nuts add a rich touch and the dressing with red onion is zingy.  Loved this one!