Many thanks to our friend Don that send us his fabulous recipe.
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- 2-6 oz bags of Spinach
- 2 large Eggs, hard boiled and sliced
- 12 oz Pancetta, cubed
- 3 Tablespoons Red Wine Vinegar
- Olive Oil
- ½ teaspoon Dijon Mustard
- 1 teaspoon Honey
- Salt and Pepper
- 1 small Red Onion, sliced thin
- 25 cups crumbled Feta Cheese
Wash and dry Spinach, place in large bowl.
Fry the Pancetta and put on paper towels to absorb excess grease.
Add enough oil to Pancetta pan to yield 3 Tablespoons. Over low heat, whisk in the vinegar, mustard, sugar, and salt and pepper to taste.
Pour the warm dressing over the spinach and toss to coat and wilt the spinach. Place the spinach in a low serving bowl.
Add the onions, sliced eggs and Feta cheese. You could also add some chopped olives.
Food & wine pairing: Chianti
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