Warm Turkey And Spinach Salad With Crispy Pancetta And Cranberry Vinaigrette

• Salad:
• 2 small poblano peppers
• 4 cups chopped leftover cooked turkey
• 6 cups prewashed spinach
• 2 cups torn Boston lettuce
• Vinaigrette:
• 2 ounces pancetta
• 1/2 cup minced shallots
• 1 garlic clove, minced
• 1/2 cup whole-berry cranberry sauce or leftover cranberry relish
• 2 tablespoons champagne vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. To prepare salad, preheat broiler. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop peppers.
2. Combine peppers, turkey, spinach, and lettuce in a large bowl.
3. To prepare vinaigrette, cook the pancetta in a skillet over medium-high heat until crisp. Remove pancetta from pan; chop and set aside. Reserve 1 tablespoon of drippings in pan. Add shallots and garlic to pan, and saute for 1 minute or until tender. Stir in the cranberry sauce, vinegar, olive oil, salt, and pepper. Cook over medium-low heat 2 minutes or until warm. Pour warm vinaigrette over the salad; toss. Top with pancetta. Serve immediately.
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salad, peppers, turkey, prewashed spinach, boston lettuce, vinaigrette, pancetta, shallots, garlic, wholeberry, champagne vinegar, olive oil, salt, black pepper

Taken from www.myrecipes.com/recipe/warm-turkey-spinach-salad-with-crispy-pancetta-cranberry-vinaigrette (may not work)