Thursday, February 3, 2011

Spinach and Mandarin Salad

Spinach and Mandarin Salad

1 bag baby spinach � (I always rewash), go through and discard any tough stems
1 small can Mandarin oranges, drained
1/2 small red onion, halved lengthwise and shaved thin (optional)*
1/2 cup walnut halves, toasted
1/4 pound single piece pancetta, cut into 1/4" dice
Shaved Parmesan to garnish
Olive oil

Balsamic-Honey Dressing:
2 Tablespoons balsamic vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
Pinch salt and pepper
Grated zest of one orange
Juice of 1/2 an orange
1/2 cup light olive oil

1.Preheat oven to 350�. Toast walnuts on a small baking sheet for 8-10 minutes, stirring halfway through until fragrant. Do not allow the nuts to burn. Turn onto a plate.
2.Heat a small saut� pan over medium heat. Glaze the pan with olive oil and add the pancetta dice and cook, allowing to brown and crisp. Remove with a slotted spoon to a paper towel-lined plate.
3.In large salad bowl, place the spinach, orange segments, walnuts, red onion and toss together. Pour in enough dressing to give a light and flavorful coat. Taste and correct seasoning, grind over some fresh black pepper to taste. Plate salad and top with reserved pancetta.
Alternately, sprinkle pancetta over top of salad in bowl

Balsamic-Honey Dressing

1.In a small bowl, whisk together all ingredients except olive oil until smooth. Slowly whisk in olive oil until emulsified. Check seasoning.

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