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- Spinach and Mushroom Salad
- (Insalata con Spinaci e Funghi)
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- Ingredients:
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- 4 thick slices pancetta
4 cups baby spinach, cleaned
8 ounces white mushrooms, cleaned and thinly sliced
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
Directions:
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Preheat oven to 350° F.
Place the pancetta on a baking sheet lined with parchment paper, and bake for 15 minutes, or until it's golden and crispy.
Meanwhile, place the spinach in a large salad bowl, and add the mushrooms.
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Season with salt and pepper, and toss.
In a separate bowl, whisk the olive oil and vinegar until emulsified.
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Season with salt and pepper, add it to the salad, and toss.
Remove the pancetta from the oven, and cut it into large pieces.
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Serve the salad topped with the warm pancetta. Serves 4.
That's it!
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