Recipes & More
Spinach Salad with Pancetta and Mushrooms

Fiorucci Pancetta re-energizes a simple spinach salad. A warm loaf of crusty Italian bread and a glass of red wine perfect this meal.

Ingredients:

  • 3 ounces Fiorucci Pancetta, diced
  • 3 tbs extra virgin olive oil
  • 1 tbs minced shallots
  • 1 tsp minced garlic
  • 2 tbs raspberry vinegar
  • 1 tbs dijon mustard
  • Leaves from 1 large bunch of spinach, washed and dried
  • 1/3 cup crumbled fresh goat cheese
  • ½ cup roasted red peppers, cut into strips
  • ¼ cup toasted pignoli (pine nuts)
  • Freshly ground pepper to taste
  • 4 large grilled mushrooms (portabella would be great!)
Directions:
  1. Heat 1 tbs extra virgin olive oil and pancetta together over medium-high heat and cook until pancetta cubes are crisp.
  2. Remove pancetta with a slotted spoon and set aside.
  3. Add the shallots and garlic to the pan and cook until fragrant.
  4. Remove pan with ingredients in it from heat and stir in the vinegar, mustard and remaining extra virgin olive oil.
  5. Place the spinach in a large bowl and pour in the warm dressing from the pan. Toss and coat the spinach leaves.
  6. Add the remaining ingredients and the reserved pancetta. Toss lightly.
  7. When serving, arrange some of the pepper, cheese, pancetta and pine nuts on top of the salad.

Serves 4

  
Tip
The Fiorucci Pancetta could be substituted with Fiorucci Mortadella. Also, try substituting arugula or baby spinach for the spinach.