Spinach and Pancetta Salad


16 ounces fresh baby spinach, stems removed
2 hardboiled eggs, peeled and chopped
2 tablespoons olive oil
6 ounces pancetta, 1/4 inch dice
1/4 cup balsamic vinegar
Freshly ground black pepper & salt to taste

Cooking Instructions

  1. Rinse spinach to remove any soil and dry by placing in a salad spinner or roll in a clean towel, then place in a large bowl, along
    with chopped hardboiled eggs.
  2. Heat the olive oil in a medium saute pan over medium-high heat until hot.
  3. Add the pancetta and cook, stirring until fat is mostly rendered and it begins browning, 2 to 3 minutes.
  4. Stir and continue cooking until nicely browned on all sides and is cooked through.
  5. With a slotted spoon, remove pancetta from the pan and toss with the spinach and eggs.
  6. To the rendered fat in the pan, add the vinegar (and a little water if the mixture is too thick). Bring to a boil and whisk to combine.
  7. Add salt and pepper to taste and then pour the warm dressing over the spinach, eggs, and pancetta. Gently toss to distribute dressing.
  8. Serve immediately.

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