I was in the mood for a salad for lunch, something different. I have used all of these ingredients in other salads but never with a warm dressing. Typically you see recipes for salads with warm bacon dressing, I substituted cubed pancetta which I had in the refrigerator. Using pancetta instead of bacon made for a nicer, more subtle flavor.
As you all know by now, I dress every inspired salad lunch, and everything I make with Pink Himalayan Salt and Fresh Ground Pepper. For this recipe an imported White Balsamic Vinegar and robust Extra Virgin Olive Oil completes this salad. Serve with a crusty slice of rustic bread and enjoy! Here is my inspired recipe. Express Your Love Through Food!
INGREDIENTS
1 cup (per serving) Baby Spinach
Fresh White Button sliced
Grape Tomatoes quartered
1oz (per serving) diced Uncured Pancetta
White Balsamic Vinegar
Extra Virgin Olive Oil
Salt & Pepper to taste
INSTRUCTIONS
For individual lunch serving use 1 cup of spinach. If serving as an appetizer or side salad use 1/2 cup of spinach per person and increase all other ingredients.
Place baby spinach on the bottom of the place. Add sliced mushrooms and tomatoes. Sprinkle with salt and pepper. Remember the pancetta is salty so use salt sparingly.
In a sauté pan over medium, sauté the diced pancetta until the pancetta fat is mostly rendered (as pictured above). (Note: I use packaged diced pancetta, if buying from the deli counter have the pancetta sliced into 1/4 inch pieces.)
Add 1-2 tablespoons of olive oil and vinegar. The vinegar will sizzle, just continue to heat for a minute or two. Pour warm dressing over salad. Adjust salt and fresh ground pepper to taste. ENJOY!! #myinspiredrecipes #babyspinach #pancetta #warmsaladdressing #lunch
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