UA Recipe Collection

Spinach, Pear and Pancetta Salad


5 Servings
SourceLenore Mastracci, Main Library (2008)
Prep time15 minutes
Cooking time5 minutes
Total time20 minutes


2 oz
pancetta or bacon, coarsely chopped
small shallot, minced
3 T
extra virgin olive oil
1 1⁄2 T
sherry vinegar
1⁄2 t
Dijon mustard
1⁄2 t
fresh thyme, finely chopped
Salt and freshly ground black pepper
5 oz
baby spinach leaves, washed well and dried thoroughly
Bosc pear, cored and thinly sliced
2 oz
fresh, mild goat cheese, crumbled


In a small frying pan over medium high heat, cook pancetta until crisp, stirring often, 2-3 minutes. Transfer to a paper towel to drain. Discard all but 1/2 tablespoon fat from pan. Add shallot and stir over medium high heat until soft, 1-2 minutes. Remove from heat and whisk in oil, vinegar, mustard and thyme. Season with salt and pepper. Put spinach and sliced pear in a large bowl and gently toss with dressing. Arrange salad on plate. Crumble goat cheese on top and sprinkle with pancetta.