Sunday, October 3, 2010

Spinach Salad with Pancetta and Pine Nuts

It seems like forever since I've posted anything on here!  Sometimes I feel like I'm just trying to keep up with day to day things, that all of the "extra" things get pushed to the side.
All of the recipes I've been wanting to post are piling up and hopefully this week I'll be able to get them all up!  I'm gearing up for a big race this weekend and I'm getting super pumped!  Hoping to get lot's of rest and good food in my body to set the pace for a successful race day!
Here's the recipe for a very simple but tasty salad.  I served this salad alongside some grilled chicken sandwiches and it was really good!

Spinach Salad with Pancetta and Pine Nuts {serves 4}


  • 1 bag organic baby spinach, rinsed well
  • 1/4 cup diced pancetta
  • 1/4 cup pine nuts, toasted
  • 1/2 large red onion, sliced
  • salt and freshly ground pepper
  • 1 Tbsp. balsamic vinegar
  • 1 {6 oz.} package soft goat cheese, crumbled
  • 1/2 cup extra virgin olive oil
  • 1/4 Colavita Balsamic Glace {it's a balsamic reduction that is sweet}
  • 3 Tbsp. seasoned rice vinegar
  • 1 tsp. sugar
  • salt and freshly ground pepper to taste

  Rinse spinach well and set aside in large bowl.  Heat a medium skillet to medium and saute pancetta until cooked through {about 5 minutes}.  Remove pancetta with a slotted spoon to a paper towel-lined plate and quickly place sliced red onion in same pan.  Add a little olive oil if needed, season onions with salt and pepper and saute until onions are caramelized {about 5-10 minutes}.  Remove onions, toss with 1 Tbsp. balsamic vinegar, and set aside.
For dressing, whisk all ingredients together in a small bowl and set aside.  **If you can't find the balsamic glace, don't worry...just use balsamic vinegar.
Combine the pancetta, pine nuts and onions in the bowl with the spinach.  Pour dressing on top and toss.  Crumble goat cheese on top of salad and toss gently.  Enjoy!

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