Spinach Salad with Pancetta Vinaigrette

Farm-fresh recipes are part of the Stone Barns CSA program, courtesy of our partners at Blue Hill at Stone Barns.

Spinach Salad with Warm Pancetta Vinaigrette


8 cups washed and picked baby spinach leaves
1/2 cup diced pancetta
1 1/2 Tb olive oil
2 Tb balsamic vinegar
2 tsp minced shallots
1/2 Tb pistachios, lightly toasted
1 cup picked mixed herbs (chervil, tarragon, parsley, mint)
salt and pepper to taste


In a small saucepot, heat olive oil and add diced pancetta; cook over medium heat for about 15 minutes until the fat has rendered and the pancetta is lightly crispy; set aside and keep warm.

In a large bowl, toss together spinach leaves, herbs, shallots and pistachios; season with salt and pepper.

Stir balsamic vinegar into rendered pancetta and spoon over salad. Toss well with the warm pancetta vinaigrette and serve.

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