Spinach, Pear and Pancetta Salad

• 1 cup diced pancetta or bacon (about 5 ounces)
• 1/4 cup minced shallots
• 3 tablespoons Sherry wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons minced fresh thyme or 1 teaspoon dried
• 1/2 cup extra-virgin olive oil
• 1 1/2 10-ounce packages ready-to-use spinach leaves
• 2 Asian pears or Bosc pears, halved, cored, thinly sliced
• 1 medium-size red onion, thinly sliced
• 1 head radicchio, separated into leaves

1. Saute pancetta in nonstick skillet over medium heat until crisp, about 6 minutes.
2. Drain on paper towels.
3. Pour drippings in skillet into bowl.
4. Add shallots, vinegar, mustard and thyme; whisk to blend.
5. Add oil; whisk to blend.
6. Season with salt and pepper.
7. (Can be made 1 day ahead.
8. Cover and chill.
9. Bring to room temperature before continuing.)
10. Combine spinach, pears, red onion and pancetta in large bowl.
11. Toss with enough dressing to coat.
12. Surround salad with radicchio leaves and serve.

bacon, shallots, sherry wine vinegar, mustard, thyme, extravirgin olive oil, readyto, asian pears, red onion, head radicchio

Taken from www.epicurious.com/recipes/food/views/spinach-pear-and-pancetta-salad-4377 (may not work)