Spinach, Pear And Pancetta Salad - Bobby Flay - cooking recipe

Ingredients

Dressing
4 ounces pancetta, diced or 4 ounces bacon
1 small shallot, minced
1/4 cup sherry wine vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh thyme
1/4 cup olive oil
salt & freshly ground black pepper
Salad
10 ounces fresh spinach leaves
2 bosc pears, halved, cored and thinly sliced
1 small red onion, finely sliced

Preparation

Saute pancetta or bacon in skillet over medium heat until crisp.
Drain on paper towels.
Pour all but 1 tablespoon of the drippings out.
Add shallots and cook until soft.
Add vinegar, mustard and thyme, whisk to blend.
Add oil and whisk to blend.
Season with salt and pepper.
Keep warm.
Combine spinach, pears, red onion and pancetta in a large bowl.
Toss with enough dressing to coat.