Back to Recipes
A great salad for a cold evening. From Gourmet/epicurious.com
For balsamic vinaigrette
1 garlic clove, minced
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1 1/2 tablespoons balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
1/4 cup pine nuts
2 oz sliced pancetta (Italian unsmoked cured bacon), chopped
1 lb red cabbage, cut into 1/4-inch-thick slices
1 (5-oz) bag baby spinach, any tough stems discarded
Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927