Baby Spinach With Red Onion, Fennel, Pancetta And Parmesan Crisp

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1/2 lb spicy italian pancetta, sliced
• 1/2 cup parmesan cheese, grated
• 16 ounces baby spinach
• 1 small red onion, julienned
• 1 fennel bulb, julienned
• 1 egg yolk
• 1 tablespoon dijon mustard
• 1 garlic clove, minced
• 1/4 cup dripping, from pancetta
• 1/4 cup wine vinegar or 1/4 cup tarragon vinegar
• 1/4 cup olive oil
• salt
• pepper

Recipe

• 1 salad:.
• 2 in a skillet set over medium heat, saute pancetta until crisp. remove from pan and reserve drippings.
• 3 chop panchetta into bite size pieces and preheat oven to 350°f.
• 4 sprinkle parmesan cheese onto a cookie sheet lined with parchment paper and bake for 10-15 minutes, or until cheese bubbles.
• 5 remove from oven and cool, then cut baked cheese into triangles.
• 6 dressing:.
• 7 in a bowl, whisk egg with mustard and garlic; drizzle in the set aside pancetta drippings, along with olive oil and vinegar whisking constantly. season with salt and pepper to taste.
• 8 to assemble toss spinach, onion, fennel and dressing and garnish with the parmesan triangles!