Wilted Spinach and Pancetta Salad

There’s something incredibly satisfying about a warm salad dressing tossed with fresh greens, especially this time of year with the abundance of local spinach. And any dish that starts with pancetta can’t be all that bad.

Dice two quarter inch slices of pancetta then sauté in a bit of olive oil until it starts to brown. Add a finely chopped shallot, some sliced mushrooms, and a minced garlic clove…corn or parboiled diced potatoes are an option if you’re thinking of something more substantial. Continue to sauté for another five minutes or so before turning down the heat.

Combine a quarter cup of olive oil with a third as much balsamic vinegar then stir into the pan. When you’re ready to serve toss with your fresh spinach and add kosher salt and pepper to taste.