Spinach, Pear, And Pancetta Salad

• 2 ounces pancetta or bacon, coarsely chopped
• 1 small shallot, minced
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons sherry vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon finely chopped fresh thyme leaves
• Salt and freshly ground black pepper
• 5 ounces baby spinach leaves, washed well and dried thoroughly
• 1 Bosc pear, cored and thinly sliced
• 2 ounces fresh, mild goat cheese, crumbled

1. In a small frying pan over medium-high heat, cook pancetta, stirring often, until crisp, 2 to 3 minutes. Transfer to a paper towel to drain.
2. Discard all but 1/2 tbsp. fat from pan. Add shallot and stir over medium-high heat until soft, 1 to 2 minutes. Remove from heat and whisk in oil, vinegar, mustard, and thyme. Season with salt and pepper.
3. Put spinach and sliced pear in a large bowl and gently toss with dressing. Arrange salad on plates. Crumble goat cheese on top and sprinkle with pancetta.
4. Note: Nutritional analysis is per 1 1/2-cup serving.

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

Taken from www.myrecipes.com/recipe/spinach-pear-pancetta-salad (may not work)