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Spinach, Pear and Pancetta Salad - Bobby Flay

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“Another recipe from Bobby Flay. This is a wonderful salad. Serve it with Mesa Grill's Pumpkin Soup With Mexican Cinnamon Creme Fraiche for a fantastic fall meal.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute pancetta or bacon in skillet over medium heat until crisp.
  2. Drain on paper towels.
  3. Pour all but 1 tablespoon of the drippings out.
  4. Add shallots and cook until soft.
  5. Add vinegar, mustard and thyme, whisk to blend.
  6. Add oil and whisk to blend.
  7. Season with salt and pepper.
  8. Keep warm.
  9. Combine spinach, pears, red onion and pancetta in a large bowl.
  10. Toss with enough dressing to coat.

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