by nannydeb
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nannydeb's Notes:
Expand4 tablespoons olive oil Ask a question about this ingredient
3 slices pancetta Ask a question about this ingredient
1/2 cup red onion, sliced thin Ask a question about this ingredient
1 to 2 garlic cloves, minced Ask a question about this ingredient
1 teaspoon honey Ask a question about this ingredient
2 tablespoons balsamic vinegar Ask a question about this ingredient
1 bag baby spinach Ask a question about this ingredient
cracked black pepper Ask a question about this ingredient
2 tablespoons toasted pine nuts Ask a question about this ingredient
In a skillet, cook the pancetta in 1 tablespoon olive oil until crisp. Remove from the pan and set aside. Once cooled, chop into small pieces.
Ask a question about this stepAdd the remaining 3 tablespoons olive oil and warm over medium-high heat. Add onions and garlic. Cook until onions are getting tender, about 2-3 mintues.
Ask a question about this stepRemove from heat and add honey and balsamic vinegar.
Ask a question about this stepPour hot oil and vinegar mixture over fresh spinach, tossing while you pour.
Ask a question about this stepTop with cracked black pepper, pancetta and toasted pine nuts.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
Your husband is a nut - this looks delicious! Also your onions match your plate - nice!!!