Spinach, Pear And Pancetta Salad - Bobby Flay

• Dressing
• 4 ounces pancetta, diced or 4 ounces bacon
• 1 small shallot, minced
• 1/4 cup sherry wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon finely chopped fresh thyme
• 1/4 cup olive oil
• salt & freshly ground black pepper
• Salad
• 10 ounces fresh spinach leaves
• 2 bosc pears, halved, cored and thinly sliced
• 1 small red onion, finely sliced

1. Saute pancetta or bacon in skillet over medium heat until crisp.
2. Drain on paper towels.
3. Pour all but 1 tablespoon of the drippings out.
4. Add shallots and cook until soft.
5. Add vinegar, mustard and thyme, whisk to blend.
6. Add oil and whisk to blend.
7. Season with salt and pepper.
8. Keep warm.
9. Combine spinach, pears, red onion and pancetta in a large bowl.
10. Toss with enough dressing to coat.

dressing, pancetta, shallot, sherry wine vinegar, mustard, thyme, olive oil, salt, salad, fresh spinach leaves, bosc pears, red onion

Taken from www.food.com/recipe/spinach-pear-and-pancetta-salad-bobby-flay-141270 (may not work)