Wilted Spinach Salad Nancy'S Way

• 4 tablespoons olive oil
• 3 slices pancetta
• 1/2 cup red onion, sliced thin
• 1 to 2 garlic cloves, minced
• 1 teaspoon honey
• 2 tablespoons balsamic vinegar
• 1 bag baby spinach
• cracked black pepper
• 2 tablespoons toasted pine nuts

1. In a skillet, cook the pancetta in 1 tablespoon olive oil until crisp. Remove from the pan and set aside. Once cooled, chop into small pieces.
2. Add the remaining 3 tablespoons olive oil and warm over medium-high heat. Add onions and garlic. Cook until onions are getting tender, about 2-3 mintues.
3. Remove from heat and add honey and balsamic vinegar.
4. Pour hot oil and vinegar mixture over fresh spinach, tossing while you pour.
5. Top with cracked black pepper, pancetta and toasted pine nuts.

olive oil, pancetta, red onion, garlic, honey, balsamic vinegar, baby spinach, cracked black pepper, nuts

Taken from food52.com/recipes/3604-wilted-spinach-salad-nancy-s-way (may not work)