Ensalada tibia de espinacas con pepinillos agrios y manzanas

Ingredientes

• 3 ounces diced pancetta
• 3 tablespoons extra-virgin olive oil
• 1 medium shallot, (finely diced)
• 2 tablespoons balsamic vinegar
• 1 tablespoon dark brown sugar
• 1 teaspoon dijon mustard
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• 4 ounces baby spinach, (any tough stems removed)
• 1/2 Honeycrisp apple, (cored and julienned)
• 1/4 cup chopped cornichons

Preparación

1. 1

   Add the pancetta to a large sauté pan and heat over medium-low heat until the fat has rendered and the pancetta is crispy, about 5 minutes. Remove the pancetta to a bowl, reserving as much of the rendered fat as possible in the pan.

2. 2

   Return the pan to medium heat, add the olive oil and heat through. Add the shallot and sauté until tender, about 4 minutes.

3. 3

   Lower heat to medium-low, then add the balsamic, brown sugar and dijon, whisking to combine. Season to taste with salt and pepper.

4. 4

   Add the spinach to a large bowl and toss with the warm dressing. Add the apple and cornichons and toss once more. Serve immediately.