| Ingredients 1 cup diced pancetta, about 5 ounces 1/4 cup minced shallots 3 tablespoons Sherry wine vinegar 2 teaspoons Dijon mustard 1 teaspoon dried thyme 1/2 cup extra-virgin olive oil 1 1/2 10-ounce packages spinach leaves 2 Bosc pears, halved, cored, sliced thinly 1 medium-size red onion, sliced thinly 1 head radicchio, leaves separated Method Sauté pancetta in nonstick skillet over medium heat until crisp, about 6 minutes. Drain on paper towels. Pour drippings in skillet into bowl. Add shallots, vinegar, mustard and thyme; whisk to blend. Add oil; whisk to blend. Season with salt and pepper. Combine spinach, pears, red onion and pancetta in large bowl. Toss with enough dressing to coat. Surround salad with radicchio leaves and serve. |
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| Pear & Pancetta Salad with Greens |