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Spinach Salad with Grapes and Pancetta

Spinach Salad with Grapes and Pancetta

Yield: 6 servings.

2 bunches (10 oz.) spinach leaves, washed and dried

3 Tbsp. balsamic vinegar

¼ cup extra virgin olive oil

¼ tsp. salt

¼ tsp. black pepper, ground

½ cup (4 oz.) pancetta or bacon

¼ cup pine nuts

1 cup red, black or green California seedless grapes

½ cup red onions, thinly sliced (about ¼ medium onion)

½ cup (2 oz.) Parmesan cheese, shaved or grated

Place spinach in large bowl; set aside. In small bowl, combine balsamic vinegar, olive oil, salt and pepper. Set aside. In large saute pan, cook pancetta over medium-high heat until almost crisp, about 5-7 minutes. Do not drain fat. Add pine nuts and cook, stirring constantly for about 1 minute. Add balsamic dressing and bring to a boil, about 30 seconds. Turn off heat and pour hot dressing over spinach. Toss quickly to coat leaves. Salad should be barely warm. Sprinkle with Parmesan shavings and serve.