Red Cabbage and Warm Spinach Salad

1. 1

   Mash garlic with salt to a paste.

2. 2

   Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.

3. 3

   Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes.

4. 4

   Add pancetta and cook until browned and crisp, about 2 minutes.

5. 5

   Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes.

6. 6

   Reduce heat to low and add spinach, stirring gently until it just begins to wilt.

7. 7

   Remove pan from heat.

8. 8

   Add vinaigrette and toss.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.