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Warm Pancetta, Goat Ch. & Spinach Salad




Source of Recipe


Michael Chiarello


Recipe Introduction


I made this for a Christmas celebration at my mother-in-law’s and it was absolutely delicious. Everything just works perfectly together. The goat cheese gets all melty and creamy and the spinach holds up much better than lettuce that I’ve had in other ‘wilted’ salads. He made this on a Food Network holiday special and even though the recipe doesn’t specify it, he plumped the cranberries in warm water first. I even made most of this ahead of time. I just reheated the dressing and pancetta in a skillet just before serving, then tossed the salad.


List of Ingredients




6 c. loosely packed stemmed baby spinach
½ c. (5 oz.) fresh goat cheese (I didn’t have access to fresh)
1/3 lb. thick-sliced pancetta, cut into strips 1”x ¼”
Extra-virgin olive oil
1 T. minced garlic
2 t. minced fresh thyme leaves
¼ c. sherry vinegar
Sea salt
Freshly ground black pepper
½ c. dried cranberries


Recipe



Place spinach in large bowl. Crumble the cheese over the spinach. Cook the pancetta in a medium skillet over medium heat until crisp, 8 to 10 minutes, stirring occasionally. Drain the pancetta in a sieve set over a heatproof measuring cup, reserving the rendered fat. You will need ¼ c. for the dressing. If necessary, add enough olive oil to make ¼ c. Pour the fat back into the pan and add the pancetta. When the pancetta is warm again, add the garlic and cook until light brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the fat for about 10 seconds. Add the vinegar, and season with salt and pepper, to taste. Cook for about 30 seconds to lower the acidity of the vinegar. You should see tiny drops of vinegar dispersed throughout the fat. Add the dried cranberries and stir. Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt the cheese a little. Serve immediately.

Serves 6 – 8.