Yield: 6 servings. 2 bunches (10 oz.) spinach leaves, washed and dried 3 Tbsp. balsamic vinegar ¼ cup extra virgin olive oil ¼ tsp. salt ¼ tsp. black pepper, ground ½ cup (4 oz.) pancetta or bacon ¼ cup pine nuts 1 cup red, black or green California seedless grapes ½ cup red onions, thinly sliced (about ¼ medium onion) ½ cup (2 oz.) Parmesan cheese, shaved or grated Place spinach in large bowl; set aside. In small bowl, combine balsamic vinegar, olive oil, salt and pepper. Set ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.