Pancetta and Shallot Vinaigrette:
8 slices pancetta (approximately 3 ounces)spinachsalad
3 tablespoons finely chopped shallots
1 garlic clove, finely chopped
3/4 cup Olio extra virgin olive oil
2 tablespoons Olio 25 star Balsamic from Modena
2 tablespoons red wine vinegar
2 teaspoons light brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
 
2 bunches fresh spinach (approximately 18 ounces) tough stems
discarded, well-rinsed, and dried
2 ripe Comice or Bartlett pears, peeled, cored, and cut into thin wedges
 
In a large skillet, cook the pancetta over medium heat, turning once,
until crisp and brown, approximately 5 minutes. Transfer to paper
towels to drain. Pour off all but 2 tablespoons of fat from the
skillet. Add shallots and garlic and cook, stirring until they begin
to brown slightly, approximately 1 minute. Add the olive oil, balsamic
vinegar, wine vinegar, brown sugar, salt, and pepper and bring to a
boil, whisking constantly. Remove from the heat. In a large bowl, toss
the spinach and pears, and add the dressing a little at a time,
tossing gently and thoroughly, until the pears are evenly coated and
the greens are wilted. Serve immediately, garnishing each salad with 2
pieces of pancetta.
Serves 4.