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One of our favorite new places to eat, Sauce, has an awesome salad: Chopped Chicken, Pine Nuts, Cherry Tomato & Gorgonzola. It was my idea to replicate that salad and its dressing. But I also wanted to make it something of my own. I did not write down anything for this recipe, so I’m going on sheer recollection of the dish.
I give you my first attempt at this dish, that I have entitled:
SPINACH PANCETTA SALAD WITH GORGONZOLA VINAIGRETTE
Yields: 5-6 servings
Ingredients
For the vinaigrette:
- 4 ounces crumbled Gorgonzola cheese
- 2 tablespoons olive oil
- 2 tablespoons canola oil
- 1 tablespoon lemon juice
- 1/2 tablespoon lime juice
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
For the salad:
- 9 ounces of baby spinach
- 1/4 cup (or 2.25 oz package) pine nuts
- 1/4 pound thin sliced pancetta
- 2 tablespoons olive oil
Preparation
1. Vinaigrette: In a food processor or blender, combine and pulse the olive oil and canola oil. Add the Gorgonzola, salt and pepper next and mix well, pausing a few times to scrape the sides. Add the lemon and lime juice, pulse. The resulting consistency is similar to that of Caesar salad dressing.
2. Salad: Heat the olive oil in a pan over medium heat. Fry the pancetta to golden brown. Transfer the cooked pancetta to a paper towel-lined plate and let it cool. Crumble when cooled.
3. Preheat the oven to 350°F. Spread pie nuts over a cookie sheet evenly and place in the oven to toast it for about 5-8 minutes. Keep a vigilant eye on the nuts. When you can smell them outside the oven, take them out and allow them to cool by placing the cookie sheet on a cooling rack.
4. In a large serving bowl, pour the vinaigrette. Add the spinach, crumbled pancetta and pine nuts and toss together using salad forks or tongs. Make sure to reach from the bottom. Serve immediately.
This recipe, although nothing was written, was a massive success. Even the guest we thought would not touch it finished her serving and gave it a rave review. I am not sure I would change much about the recipe, but one thing is for sure, we will be serving it often. I hope it brings as much enjoyment to your table as it has to ours.
