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Italian Spinach Salad with Crispy Pancetta and Chianti Wine Vinegar Dressing
Yield:
Serves 4Ingredients:
For the dressing:
¼ cup thinly sliced red onion
3 Tbsp Modenaceti Chianti Wine Vinegar
1 clove garlic, crushed
¾ tsp salt
1/8 tsp freshly ground black pepper
1/3 cup extra virgin olive oil
For the salad:
2 Tbsp pine nuts
2 oz sliced pancetta
8 oz baby spinach
3 oz aged Gorgonzola cheese, crumbled
1/3 cup drained, slivered sun dried tomatoes in olive oil
Directions:
Pre-heat oven to 4000F.
For the dressing, combine red onions, Modenaceti Chianti Wine Vinegar and crushed garlic in a medium bowl. Let the onions pickle for at least one hour.
Place pine nuts on a small baking sheet and toast in the oven for 4-5 minutes until golden. Let cool.
Heat a medium non-stick skillet over medium-low heat, add the pancetta slices and cook until golden and crisp. Drain on paper towels and cool.
Add salt, pepper and olive oil to bowl of red onions. Stir with wire whisk; discard garlic.
Arrange baby spinach in a large salad bowl; add pine nuts, Gorgonzola and sun-dried tomatoes. Crumble pancetta into large pieces and scatter over salad. Stir dressing once again, pour over salad, toss well and serve immediately.
