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baby spinach fresh goat cheese pancetta extra-virgin olive oil garlic thyme sherry vinegar salt freshly ground black pepper cranberries
Viewed: 59 - Published at: 4 years agoIngredients
- 6 cups loosely packed stemmed baby spinach
- 1/2 cup (5 ounces) fresh goat cheese (recommended: Laura Chenel)
- 1/3 pound thick-sliced pancetta, cut into strips about 1 inch long and 1/4 inch wide
- Extra-virgin olive oil
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh thyme leaves
- 1/4 cup sherry vinegar
- Sea salt
- Freshly ground black pepper
- 1/2 cup dried cranberries
Method
- Put the spinach in a large bowl.
- Crumble the cheese over the spinach.
- Cook the pancetta in a medium skillet over medium heat until crispy, 8 to 10 minutes, stirring occasionally.
- Drain the pancetta in a sieve set over a heatproof measuring cup, reserving the rendered fat.
- You will need 1/4 cup for the dressing.
- If necessary, add enough olive oil to make 1/4 cup.
- Pour the fat back into the pan and add the pancetta.
- When the pancetta is warm again, add the garlic and cook until light brown, about 30 seconds, stirring occasionally.
- Add the thyme and let it crackle in the fat for about 10 seconds.
- Add the vinegar, and season with salt and pepper, to taste.
- Cook for about 30 seconds to lower the acidity of the vinegar.
- You should see tiny drops of vinegar dispersed throughout the fat.
- Add the dried cranberries and stir.
- Pour the dressing over the spinach and cheese.
- Toss to coat the leaves evenly and melt the cheese a little.
- Serve immediately.
