Warm Spinach Salad with Pancetta + Goat Cheese
Warm Spinach Salad with Pancetta + Goat Cheese is a steakhouse inspired spinach salad that's great as a starter or main course! Simple to make, with a short ingredient list and still full of delicious flavors.
Servings: 2 servings
Calories: 305kcal
Ingredients
- 1 10-ounce package baby spinach long stems removed if desired
- ¼ small red onion very thinly sliced
- 2 ounces goat cheese crumbled
- 3 ounces pancetta or bacon cut into thick chunks *see note
- 1 small shallot minced
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- salt and pepper to taste plus more freshly cracked black pepper for serving
- extra virgin olive oil as needed **see note
Instructions
- Add spinach and red onions to a large bowl.
- Place the pancetta in a medium saute pan, then place over medium heat and toss around until it starts to give up its fat. Lower the heat to medium-low and continue cooking until the pancetta is browned and crisp, about 10 minutes.
- Use a slotted spoon to transfer the pancetta to a bowl and set aside.
- Add the shallots to the pan and cook until they just start to soften, about 1 minute.
- Add the mustard, vinegar, salt and pepper, then lower the heat and whisk until emulsified. Taste for seasoning and add more olive oil or vinegar if needed.
- pour dressing over the spinach and toss until evenly coated. Add the crumbled goat cheese and reserved pancetta, then toss until evenly distributed.
- Serve immediately with more freshly cracked black pepper on top.
Notes
- **Depending on the pancetta or bacon you use, you may have more or less fat than what's needed for the vinaigrette. Taste the dressing and adjust it to your liking - add more mustard and/or vinegar if you'd like it a bit sharper or drizzle in a little olive oil if you need to mellow it out.
- This salad is meant to be served warm and unfortunately isn't as good at room temperature or cold because it's made with rendered pancetta or bacon fat, which hardens at room temperature and is very unappealing.
- To keep the salad warm, place your plates in a low oven for a few minutes before serving and make sure you serve the salad immediately after making.
- Don't skimp on the freshly cracked black pepper. It's especially good here!
- Try it with a poached, crispy fried or soft-boiled eggs on top!
Nutrition
Calories: 305kcal | Carbohydrates: 9g | Protein: 15g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 583mg | Potassium: 959mg | Fiber: 4g | Sugar: 3g | Vitamin A: 13606IU | Vitamin C: 42mg | Calcium: 195mg | Iron: 5mg
