Spinach, Pear, And Pancetta Salad

• 2 oz. pancetta or bacaon,coarsley chopped
• 1 small shallot, minced
• 3 Tbsp. Olive oil
• 11/2 Tbsp. sherry vinegar
• 1/2 tsp.Dijon mustard
• 1/2 tsp. finely chopped thyme leaves
• Salt & freshley ground pepper
• 5 oz baby spinach leaves
• 1 Bosc pear,cored and thinly sliced
• 2 oz. goat cheese crumbled

1. 1. In small frying pan over med. heat cook pancetta,stirring often till crisp. Transfer to paper towel to drain.
2. 2. Discard all but 1/2 Tbsp. fat from pan. Add shallot and cook till soft.1-2 min. Remove from heat & whisk in oil,vinegar, mustard, and thyme. Season with salt and pepper.
3. 3.Put spinach & pear in large bowl and gently toss with dressing. Arrange onplates.
4. 4.Crumble goat cheese on top andsprinkle with pancetta.

pancetta, shallot, olive oil, sherry vinegar, mustard, thyme, salt, baby spinach, pear, goat cheese

Taken from www.epicurious.com/recipes/member/views/spinach-pear-and-pancetta-salad-50001063 (may not work)