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Spinach, peach, grilled onion and pancetta salad

Spinach, Peach & Pancetta Salad | Something New For Dinner

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This simple peach, pancetta and grilled onion salad is the perfect balance of sweet, sour and salty. Make when peaches are in the height of the season.

Ingredients

Scale
  • 1 large red onion, cut into 1/2” slices
  • 7 T olive oil, divided
  • Salt and pepper
  • 1/2 pound pancetta, 1/4″ slices, and diced
  • 1 T shallots, minced
  • 2 T Spanish sherry wine vinegar (Jerez vinegar)
  • 1 T fresh lemon juice
  • 10 ounces baby spinach
  • 3 large ripe peaches, cut in 1/2″ slices

Instructions

  1. Heat oven to 400 degrees. Toss the onion slices in 1 T olive oil, season with salt and pepper and roast for 20 minutes, turning after 10 minutes.
  2. While onions are roasting cook the pancetta in a medium hot skillet until crisp. Drain on a paper towel and set aside.
  3. Make salad dressing. Put shallots in a small bowl and stir in vinegar and lemon juice to combine. Whisk in 6 T olive oil and season with salt and pepper.
  4. Put spinach, peaches, onions and pancetta in a salad bowl and toss with dressing. Or compose individual salad plates and drizzle with dressing.

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