Warm mushroom, spinach, & pancetta salad recipe

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  • Yield: 3 Servings


  • generous 6 cups fresh baby spinach leaves
  • 2 tbsp olive oil
  • 5½ oz (150 g) pancetta
  • 10 oz (280 g) mixed wild mushrooms, sliced
For the Dressing
  • 5 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • Pinch of sugar
  • Salt and pepper
How to Make It
  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.

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