Spinach Pear And Pancetta Salad Recipes

WARM SPINACH SALAD WITH PANCETTA DRESSING

Steps:

• Combine the spinach and red onions in a large bowl.
• Heat the olive oil in a medium saute pan over medium-high heat until hot and shimmering. Add the mushrooms and salt to taste, and cook, stirring with a wooden spoon, until they start to release their moisture and begin to shrink, 2 to 3 minutes. Now let the mushrooms cook undisturbed until their liquid evaporates and they have turned deep golden brown on one side, 5 to 7 minutes. Stir and continue cooking until nicely browned on both sides, 3 to 5 minutes more. With a slotted spoon, remove the mushrooms from the pan and toss with the spinach and onions.
• In a separate, heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy, about 15 minutes. Remove from the pan with a slotted spoon and reserve.
• To the rendered fat in the pan, add the vinegar, honey and mustard. Bring to a boil and whisk to combine. Add salt and pepper to taste and then pour the warm dressing over the spinach, mushrooms and onions. Add the reserved pancetta and toss to distribute the heat and dressing.
• Serve in a salad bowl, garnished with pine nuts.

SPINACH, PEAR AND PANCETTA SALAD - BOBBY FLAY

Steps:

• Saute pancetta or bacon in skillet over medium heat until crisp.
• Drain on paper towels.
• Pour all but 1 tablespoon of the drippings out.
• Add shallots and cook until soft.
• Add vinegar, mustard and thyme, whisk to blend.
• Add oil and whisk to blend.
• Season with salt and pepper.
• Keep warm.
• Combine spinach, pears, red onion and pancetta in a large bowl.
• Toss with enough dressing to coat.

SPINACH, PEAR, AND PANCETTA SALAD

Steps:

• 1. In small frying pan over med. heat cook pancetta,stirring often till crisp. Transfer to paper towel to drain. 2. Discard all but 1/2 Tbsp. fat from pan. Add shallot and cook till soft.1-2 min. Remove from heat & whisk in oil,vinegar, mustard, and thyme. Season with salt and pepper. 3.Put spinach & pear in large bowl and gently toss with dressing. Arrange onplates. 4.Crumble goat cheese on top andsprinkle with pancetta.

SPINACH, PEAR AND PANCETTA SALAD

Steps:

• Sauté pancetta in nonstick skillet over medium heat until crisp, about 6 minutes. Drain on paper towels. Pour drippings in skillet into bowl. Add shallots, vinegar, mustard and thyme; whisk to blend. Add oil; whisk to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
• Combine spinach, pears, red onion and pancetta in large bowl. Toss with enough dressing to coat. Surround salad with radicchio leaves and serve.

SPINACH SALAD WITH PANCETTA AND FRIED EGGS

Steps:

• In a large salad bowl, whisk together shallots, garlic, vinegar, salt and pepper. Whisk in 1/3 cup olive oil and set aside.
• Heat a large skillet over medium heat, then add 1/2 tablespoon oil. Add pancetta and sauté until browned and crisp at the edges, about 5 minutes. Using a slotted spoon, transfer to the salad bowl with the dressing. Do not wipe out the skillet.
• Add scallions and a pinch of salt to remaining fat in skillet. Sauté until tender and pale golden, 2 minutes. Crack in eggs. Fry eggs, spooning some of the olive oil over whites to crisp them at the edges, until just set, 1 to 2 minutes. Add more oil to the pan if needed to be able to spoon some over the eggs.
• Toss spinach and herbs with the dressing and pancetta. Divide onto plates. Top each with a scallion-laced fried egg.

SPINACH SALAD WITH PEARS & CANDIED PECANS

Steps:

• In a small heavy skillet, melt butter. Add brown sugar; cook and stir over medium heat until dissolved. Add pecans; cook for 3-5 minutes or until toasted, stirring frequently. Spread onto foil to cool., In a small bowl, whisk the oil, sugar, lemon juice, onion and salt; set aside. Just before serving, in a large salad bowl, combine the spinach, pears, cheese and candied pecans. Drizzle with dressing and toss to coat.