Wilted Spinach Salad Nancy'S Way

1. 1

   In a skillet, cook the pancetta in 1 tablespoon olive oil until crisp. Remove from the pan and set aside. Once cooled, chop into small pieces.

2. 2

   Add the remaining 3 tablespoons olive oil and warm over medium-high heat. Add onions and garlic. Cook until onions are getting tender, about 2-3 mintues.

3. 3

   Remove from heat and add honey and balsamic vinegar.

4. 4

   Pour hot oil and vinegar mixture over fresh spinach, tossing while you pour.

5. 5

   Top with cracked black pepper, pancetta and toasted pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.