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Categories:
garlic salt mustard honey balsamic vinegar extra-virgin olive oil pine nuts pancetta red cabbage baby spinach
Viewed: 8 - Published at: 9 years agoIngredients
- 1 garlic clove, minced
- 1/8 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 1/2 tablespoons balsamic vinegar
- 2 1/2 tablespoons extra-virgin olive oil
- 1/4 cup pine nuts
- 2 oz sliced pancetta (Italian unsmoked cured bacon), chopped
- 1 lb red cabbage, cut into 1/4-inch-thick slices
- 1 (5-oz) bag baby spinach, any tough stems discarded
Method
- Mash garlic with salt to a paste.
- Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
- Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes.
- Add pancetta and cook until browned and crisp, about 2 minutes.
- Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes.
- Reduce heat to low and add spinach, stirring gently until it just begins to wilt.
- Remove pan from heat.
- Add vinaigrette and toss.
- Serve immediately.
