Spinach, Pear, and Pancetta Salad

Ingredients

• 5 ounces baby spinach dried washed well
• 1  bosc pear cored thinly sliced
• 0.5 teaspoon dijon mustard 
• 0.5 teaspoon thyme sprigs fresh finely chopped
• 2 ounces goat cheese fresh crumbled
• 3 tablespoons olive oil extra virgin extra-virgin
• 2 ounces pancetta coarsely chopped
• 4 servings pepper black freshly ground
• 1 small shallots minced
• 1.5 tablespoons sherry vinegar 

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. In a small frying pan over medium-high heat, cook pancetta, stirring often, until crisp, 2 to 3 minutes.
2. Transfer to a paper towel to drain.
3. Discard all but 1/2 tbsp. fat from pan.
4. Add shallot and stir over medium-high heat until soft, 1 to 2 minutes.
5. Remove from heat and whisk in oil, vinegar, mustard, and thyme. Season with salt and pepper.
6. Put spinach and sliced pear in a large bowl and gently toss with dressing. Arrange salad on plates. Crumble goat cheese on top and sprinkle with pancetta.