Campo Spinach Salad


(courtesy of Campo, 6 to 8 servings)

1 pound Bloomsdale spinach (or other local sturdy type)

3 each julienne shallots

4 ounces pancetta

8 ounces goat cheese

4 tablespoons toasted pine nuts

4 ounces grape seed oil

2 ounces extra virgin olive oil

4 ounces red wine vinegar

Kosher salt

Fresh pepper

In a saucepan on medium heat add the pancetta and shallots. Sweat for 2 minutes. Add 2 tablespoons water. Cook for 1 minute. Add the 2 ounces oils and vinegar, reduce heat to low, add 1/3 of the spinach, and mix into hot dressing. Place the remaining spinach into a large mixing bowl and season with salt and pepper. When spinach starts to cook, remove from the heat and pour the hot mixture in a large bowl that contains the rest of the spinach. Use your hands and toss warm spinach and cold spinach together. Add goat cheese and pine nuts. Continue to toss. Serve in bowls.




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