Warm Spinach Salad with Cornichons and Apples
The dressing is made from rendered fat from diced pancetta, sautéed shallots, a splash of balsamic vinegar whisked with brown sugar, and dijon mustard served warm over tender baby spinach leaves.
Servings 2
Calories 449kcal
Ingredients
- 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
- ½ Honeycrisp apple, cored and julienned
- ¼ cup chopped cornichons
Instructions
- 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.
- Return the pan to medium heat, add the olive oil and heat through. Add the shallot and sauté until tender, about 4 minutes.
- Lower heat to medium-low, then add the balsamic, brown sugar and dijon, whisking to combine. Season to taste with salt and pepper.
- Add the spinach to a large bowl and toss with the warm dressing. Add the apple and cornichons and toss once more. Serve immediately.
Notes
Swaps and substitutions
- I love the sweetness of Honeycrisp apples, but tart green apples can also be used.
Nutrition
Calories: 449kcal | Carbohydrates: 20g | Protein: 8g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 596mg | Potassium: 525mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5396IU | Vitamin C: 19mg | Calcium: 77mg | Iron: 2mg
