Time: 40 min.
Complexity: easily
Servings: 6

The vinaigrette for this light spinach and mushroom salad is made with the rendered fat from the fried pancetta. Pour the hot dressing over the salad until some of the leaves wilt, and serve sprinkled with pine nuts.

Ingredients:

• 280 g fresh spinach, stems removed
• Half a medium red onion, thinly sliced
• 2 tbsp. l. olive oil
• 220 g of mushrooms, thinly sliced
• 170 g thin slices of pancetta, cut into 4 cm wide strips.
• 1/4 cup red wine vinegar
• 1 tbsp. honey
• 0.5 tsp Dijon mustard
• 60 g toasted pine nuts (about 1/3 cup)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

spinach, champignon mushrooms, red onion, Dijon mustard, pine nuts, honey, wine vinegar, pancetta

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Preparation:

Step 1
• Combine the spinach and red onion in a large bowl. Heat the olive oil in a medium skillet over medium-high heat until shimmering. Add the mushrooms, season with salt to taste, and cook, stirring with a wooden spoon, until they begin to release their liquid and shrivel, 2–3 minutes.
Step 2
• Now cook the mushrooms, undisturbed, until the liquid has evaporated and they are golden brown on the underside, 5–7 minutes. Stir and continue cooking until the mushrooms are golden brown on both sides, another 3–5 minutes. Remove the mushrooms from the pan with a slotted spoon and toss with the spinach and onion.
Step 3
• In a heavy-bottomed saucepan, cook the pancetta over medium-low heat until crisp, about 15 minutes. Remove to a plate with a slotted spoon.
Step 4
• Add vinegar, honey, and mustard to the rendered fat. Bring to a boil and stir until smooth. Season with salt and pepper to taste, then pour the warm dressing over the spinach, mushrooms, and onions. Add the pancetta and stir.
Step 5
• Serve in a salad bowl, sprinkled with pine nuts.

Votes: 1

Author of the recipe - Tiffani Thiessen is an American actress who rose to fame for her role in Beverly Hills, 90210.