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Spinach, Pear and Pancetta Salad from Bon Apetit 2009
1 cup diced pancetta or bacon (about 5 ounces)
1/4 cup minced shallots
3 Tablespoons Sherry wine vinegar
2 teaspoons Dijon mustard
2 teaspoons minced fresh thyme or 1 teaspoon dried
1/2 cup EVOO
1 1/2 10-ounce packages spinach leaves
2 Asian pears orr Bosc pears, halved, cord, thinly sliced
1 medium-size red onion, thinly sliced
1 head radicchio, separated into leaves
Directions to follow later!
Saute 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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