WARM PANCETTA, GOAT CHEESE AND SPINACH SALAD

WARM PANCETTA, GOAT CHEESE AND SPINACH SALAD

Note:  To make this salad ahead of time, make the dressing right up to the point where you add the vinegar, then remove skillet from heat.  When you are ready to serve, have the spinach and cheese ready, reheat the dressing, and finish as directed. By cooking the vinegar, the acetic acid is toned down and the flavor of the vinegar is up.   Garnish with large croutons.

6 cups of lightly packed baby spinach

5 ounces of good goat cheese, keep in freezer for use of handling

1/3 pound of pancetta or thickly sliced bacon

Sliced roasted red bell peppers (grilled)

Extra-virgin olive oil as needed

1 tablespoon minced garlic

2 teaspoons minced fresh thyme

¼ cup sherry vinegar

Sea salt ground to taste

Freshly ground black pepper

½ cup dried sour cherries, dried cranberries or raisins

1. Put spinach in large bowl.  Crumble goat cheese over the spinach.
2. Cut pancetta or bacon into strips about 1” long and ¼” wide.  Place in a skillet over medium heat and cook, stirring occasionally, until crispy, 8 to 10 minutes. Last 3 minutes of cooking bacon, add peppers.  Drain the bacon and peppers in a sieve placed over a heatproof measuring pitcher.  Add olive oil to bacon as needed to have a total of ¼ cup.
3. Pour fat back into skillet, add pancetta and return pan to medium-high heat.  When pancetta is warm again, add garlic and cook, stirring occasionally, until light brown, about 30 seconds.  Add thyme and let it crackle in the fat for about 10 seconds.  Add vinegar and season to taste with salt and pepper.  Cook for 30 seconds to reduce the acidity of vinegar.  You should drops of vinegar dispersed throughout the bacon fat.  Add the dried cherries and stir.
4. Pour dressing over spinach and cheese.  Toss to coat leaves evenly and melt the cheese a little.  Divide among individual salad plates and serve immediately.

Serves 4