Pear Pancetta Salad

Use pre-cubed fried Pancetta to add crispy texture and instant flavor to any winter salad.  Served over a bed of ripe pears, spinach, and a sprinkling of balsamic vinegar, Pancetta upgrades any salad with just the right amount of salt.  “Pear” and “pancetta” have never sounded lovelier.

Pear Pancetta Salad

The combination of ripe Asian pears with good-quality pancetta makes a chic salad in under five minutes.  Don’t have Pancetta? Try a slice or two of crisped bacon for an introduction into this sweet and salty blend.

Ingredients:

*2 cups spinach, packed

*1 Asian pear, cored and cut into slices

*1 oz. pancetta, fried and crisped

*2 tablespoons Parmesan

*3 tablespoons Cinnamon Pear Balsamic Vinegar from Fioré

1.) Wash 2 cups spinach and plate.  Using a sharp paring knife, cut a ripe Asian pear in half, core, and cut fruit into slices.  Plate slices on top of spinach bed.

2.) In a small non-stick skillet over medium heat, crisp up pancetta until crispy.  Sprinkle pancetta over spinach and pears making sure to use any excess fat rendered during the frying process to dress the spinach (this technique is referred to as “wilting” a salad).

3.) Sprinkle salad with parmesan and balsamic vinegar (my favorite being the Cinnamon Pear Balsamic Vinegar from Fioré).  Serve and enjoy! Makes 1 serving.

–Helana Brigman

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