Baby Spinach With Red Onion, Fennel, Pancetta and Parmesan Crisp

• 12 lb spicy italian pancetta, sliced
• 12 cup parmesan cheese, grated
• 16 ounces Baby Spinach
• 1 small red onion, julienned
• 1 fennel bulb, julienned
• 1 egg yolk
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 14 cup dripping, from pancetta
• 14 cup white wine vinegar or 14 cup tarragon vinegar
• 14 cup olive oil
• salt
• pepper

1. Salad:.
2. In a skillet set over medium heat, saute pancetta until crisp.
3. Remove from pan and reserve drippings.
4. Chop panchetta into bite size pieces and preheat oven to 350F.
5. Sprinkle parmesan cheese onto a cookie sheet lined with parchment paper and bake for 10-15 minutes, or until cheese bubbles.
6. remove from oven and cool, then cut baked cheese into triangles.
7. Dressing:.
8. In a bowl, whisk egg with mustard and garlic; drizzle in the set aside pancetta drippings, along with olive oil and vinegar whisking constantly.
9. season with salt and pepper to taste.
10. To assemble toss spinach, onion, fennel and dressing and garnish with the parmesan triangles!

italian pancetta, parmesan cheese, spinach, red onion, fennel bulb, egg yolk, mustard, garlic, pancetta, white wine vinegar, olive oil, salt, pepper

Taken from www.food.com/recipe/baby-spinach-with-red-onion-fennel-pancetta-and-parmesan-crisp-269182 (may not work)