Spinach Salad with Warm Pancetta Vinaigrette

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

This simple and pretty salad is a variation of the classic warm French salad of bitter greens with bacon. Try to use very young spinach–the leaves will be tender and will look better on the plate. Be sure to wash the spinach well so that it’s grit free; the only crunch you want is the pancetta in the warm vinaigrette.


Pancetta Vinaigrette

  • 4 ounces pancetta, sliced ¼ inch thick and then cut crosswise into ¼-inch strips
  • ¾



For the pancetta vinaigrette, cook the pancetta in a small sauté pan or skillet over medium heat until the fat is rendered and the pancetta is slightly crisp. Do not drain. (There won’t be much fat in the pan.) Whisk in the remaining ingredients.

To serve, rewarm the vinaigrette over low heat, if necessary. Then toss the mushrooms with half the warm vinaigrette in a