Insalata con Spinaci e Funghi
Spinach and Mushroom Salad

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

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.
Season with salt and pepper, and toss. In a separate bowl, whisk the
olive oil and vinegar until emulsified. Season with salt and pepper, add
it to the salad, and toss. Remove the pancetta from the oven, and cut it
into large pieces. Serve the salad topped with the warm pancetta. Serves
4.

"Adriana's Italian Gourmet Cookies"

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Ciao-Ciao!
Adriana

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