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 aside. In large saute pan, cook pancetta over medium-high heat until almost crisp, about 5-7 minutes. Do not drain fat. Add pine nuts and cook, stirring constantly for about 1 minute. Add balsamic dressing and bring to a boil, about 30 seconds. Turn off heat and pour hot dressing over spinach. Toss quickly to coat leaves. Salad should be barely warm. Sprinkle with Parmesan shavings and serve.
