Spice up your spinach salad with grapes and a little pancetta.
Makes 6 servings
Place spinach in large bowl, set aside. In small bowl, combine balsamic vinegar, olive oil, salt and pepper. Set aside. In large sauté pan, cook pancetta over medium-high heat until almost crisp, about 5 to 7 minutes. Do not drain fat. Add pine nuts to the pancetta and cook, stirring constantly, until they become lightly toasted, about 2 minutes. Add the grapes and red onions; continue to cook for 1 minute, or until warmed through. Pour balsamic dressing over the pancetta mixture and bring to a boil. Turn off heat and pour hot dressing over prepared spinach. Toss quickly to coat leaves. Salad should be barely warm. Arrange on a serving platter or individual plates. Sprinkle with the Parmesan shavings and serve.
Nutritional analysis per serving: Calories 294; Protein 8 g; Fat 26 g; Calories from Fat 76%; Carbohydrates 10 g; Cholesterol 19 mg; Fiber 2 g; Sodium 430 mg.