Wilted Spinach Salad with Pancetta Lardons and Warm Vinaigrette

Wilted Spinach Salad with Pancetta Lardons and Warm Vinaigrette is rated 5.0 out of 5 by 1.
  • y_2017, m_9, d_26, h_3
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.wilted-spinach-salad-with-pancetta-lardons-and-warm-vinaigrette, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 217ms
  • REVIEWS, PRODUCT
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 8

Our version of the classic warm spinach salad features a delicious combination of flavors and textures: sweet-tart dried fruit, crunchy toasted almonds and bits of savory pancetta.

Ingredients:

  • 1/2 lb. pancetta, cut into 1/4-inch dice
  • Vegetable oil as needed
  • Zest of 1 lemon
  • 2 Tbs. finely chopped shallot
  • 2 Tbs. balsamic vinegar
  • 2 Tbs. fresh lemon juice
  • 1/4 tsp. Dijon mustard
  • Kosher salt and freshly ground pepper, to taste
  • 10 oz. spinach
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup dried Turkish apricots, julienned
  • 1/4 cup dried cranberries
  • 1/4 cup thinly sliced red onion
  • Shaved ricotta salata cheese for serving

Directions:

Heat a large sauté pan over medium heat. Add the pancetta and cook until crisp and the fat has rendered, about 10 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. Carefully pour the rendered fat through a fine-mesh sieve into a heatproof measuring cup; discard the solids.

Add enough vegetable oil to the pancetta fat to equal 1/2 cup. In a small bowl, whisk together the lemon zest, shallot, balsamic vinegar, lemon juice and mustard. While whisking, slowly add the pancetta fat in a slow, steady stream until the vinaigrette is emulsified. Season with salt and pepper. If the vinaigrette is cool, heat in a microwave at 30-second increments until warm.

In a large bowl, combine the spinach and half each of the almonds, apricots, cranberries, onion and pancetta. Drizzle with about 2 Tbs. of the vinaigrette and toss to coat. Transfer to a platter. Garnish with the remaining almonds, apricots, cranberries, onion and pancetta. Drizzle about 2 Tbs. of the vinaigrette on top and garnish with the cheese. Serve immediately and pass the remaining vinaigrette at the table. Serves 6 to 8.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from This is a keeper! I made this for Thanksgiving and it was a hit! Couldn't find the ricotta salata cheese so subsituted feta cheese. I fried the pancetta and made the dressing the day before and prepped nuts and apricots. Just warmed up dressing on Thanksgiving, worked perfect. Variety of flavors and textures. Pancetta a little pricey.
Date published: 2012-11-24
  • y_2017, m_9, d_26, h_3
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.wilted-spinach-salad-with-pancetta-lardons-and-warm-vinaigrette, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 95ms
  • REVIEWS, PRODUCT