Red Cabbage and Warm Spinach Salad

• 1 garlic clove, minced
• 1/8 teaspoon salt
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1 1/2 tablespoons balsamic vinegar
• 2 1/2 tablespoons extra-virgin olive oil
• 1/4 cup pine nuts
• 2 oz sliced pancetta (Italian unsmoked cured bacon), chopped
• 1 lb red cabbage, cut into 1/4-inch-thick slices
• 1 (5-oz) bag baby spinach, any tough stems discarded

1. Mash garlic with salt to a paste.
2. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
3. Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes.
4. Add pancetta and cook until browned and crisp, about 2 minutes.
5. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes.
6. Reduce heat to low and add spinach, stirring gently until it just begins to wilt.
7. Remove pan from heat.
8. Add vinaigrette and toss.
9. Serve immediately.

garlic, salt, mustard, honey, balsamic vinegar, extravirgin olive oil, pine nuts, pancetta, red cabbage, baby spinach

Taken from www.epicurious.com/recipes/food/views/red-cabbage-and-warm-spinach-salad-103305 (may not work)