Spinach Salad with Crispy Pancetta and Candied Nuts

• Gluten free

• Meat

  • 1 (4.4 ounce package Pancetta

• Produce

  • 1 tbsp Cranberries, dried
  • 1 clove Garlic
  • 1 tbsp Shallot
  • 1 (5 ounce package Spinach

• Condiments

  • 1 tsp Lemon juice
  • 3 tbsp Mayo

• Baking & Spices

  • 1/2 cup Granulated sugar
  • 1/2 tsp Paprika, smoked
  • 1 Pepper

• Nuts & Seeds

  • 1 cup Nuts, Assorted

• Dairy

  • 1 tbsp Butter
  • 1 tbsp Sour cream

Found on saltandlavender.com

Description

Ingredients

• 1 (5 ounce) package of spinach
• 1 (4.4 ounce) package diced pancetta
• 1 cup assorted chopped nuts (I used pecans and sliced almonds)
• 1 tablespoon butter
• 1/2 cup granulated sugar
• 1-2 tablespoons dried cranberries
• 1 tablespoon finely chopped shallot
• 3 tablespoons mayo
• 1 tablespoon sour cream
• 1 teaspoon lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon smoked paprika
• Pepper, to taste

Directions

• Combine the dressing ingredients and set aside.
• In separate pans (I used skillets), fry the diced pancetta until crispy, and cook the nuts until theyve caramelized. To cook the nuts, add the butter, nuts, and sugar to a pan on medium heat, and stir frequently until the sugar has melted and theyve slightly browned. Be careful as they can burn easily. Once the nuts are done, put them on a plate or a piece of parchment paper or foil and spread them out so they dont all stick together. Set the pancetta and nuts aside to cool for a few minutes.
• Add your spinach and the rest of the salad ingredients to a large salad bowl. You can either add the nuts and pancetta on top or toss in with the rest of the salad. I suggest leaving most of the pancetta fat in the pan when youre adding it to the salad.