Warm mushroom, spinach, & pancetta salad recipe

Ingredients

• generous 6 cups fresh baby spinach leaves
• 2 tbsp olive oil
• 5½ oz (150 g) pancetta
• 10 oz (280 g) mixed wild mushrooms, sliced

• 5 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Pinch of sugar
• Salt and pepper

1. To make the dressing, place the olive oil, vinegar, mustard, sugar, salt, and pepper in a small bowl and whisk together. Rinse the baby spinach under cold running water, then drain and place in a large salad bowl.
2. Heat the oil in a large skillet. Add the pancetta and cook for 3 minutes. Add the mushrooms and cook for 3–4 minutes, or until tender.
3. Pour the dressing into the skillet and immediately turn the cooked mixture and dressing into the bowl with the spinach. Toss until coated with the dressing and serve at once.