Dressed in a warm cherry pancetta vinaigrette, this spinach salad is packed with amazing flavor and texture. Almond-crusted goat cheese and crisp fennel make the salad a substantial side to any main course (especially a flakey white fish). The cherry flavor of the vinaigrette is not overwhelming. The cherry vinegar adds a wonderful depth of flavor that is sure to satisfy your palate. Continue for the recipe.
This post may contain affiliate links.
Warm Spinach Salad with Cherry Pancetta Vinaigrette
Adapted from Epicurious.
Servings 6 servings
Ingredients
- 5 pancetta slices (about ½ pound), cut into ½ inch pieces
- 5 tablespoons olive oil
- 1/4 cup cherry vinegar (or you could use balsamic vinegar)
- 3 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1 teaspoon brown sugar
- Kosher salt
- Freshly ground black pepper
- ¾ cup sliced almonds
- 1 large egg
- 1 tablespoon water
- 1 11 oz. log soft fresh goat cheese, cut crosswise into 6 rounds
- 6 cups packed baby spinach
- 1 small fennel bulb, sliced into sticks
Instructions
-
Preheat oven to 400°F.
-
Cook pancetta in a heavy, large skillet over medium heat until crispy. Using a slotted spoon, transfer the crispy pancetta to a paper towel covered plate. Remove skillet from heat. Reserve 2 tablespoons drippings in skillet and add olive oil. Whisk cherry vinegar, shallots, garlic and brown sugar in a small bowl and add to the skillet. Stir over medium-low heat just until warm. Season with kosher salt and freshly ground black pepper. Use warm.*
-
Spread the sliced almonds on to plate. In a small bowl, whisk together the egg, 1 tablespoon water and a couple turns of freshly ground black pepper. Dip the goat cheese rounds in the egg mixture, let any excess egg run off, then coat with sliced almonds. Place rounds on a rimmed baking sheet and bake until warm (about 10 minutes).
-
Combine greens and fennel in a large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Top each serving with a sprinkling of pancetta bits and 1 goat cheese round.
Recipe Notes
* The vinaigrette can be prepared earlier the same day. Just reheat right before you are ready to dress the salad.
Christi says
The flavors all sound great, the fennel in particular. Think i’ll modify a veg version this weekend:) Danke!
Brandon Matzek says
@Christi I am loving fennel right now. Recently I caramelized a few bulbs and served as a side dish. Let me know how your vegetarian version turns out. Mmmmmbitte schön!