"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.
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!