\u00c2\u00a0<\/p>\n
2 ounces pancetta or bacon, coarsely chopped <\/span><\/p>\n 1 small shallot, minced <\/span><\/p>\n 3 T. extra-virgin olive oil <\/span><\/p>\n 1 1\/2 T. sherry vinegar <\/span><\/p>\n 1\/2 tsp. Dijon mustard <\/span><\/p>\n 1\/2 tsp. finely chopped fresh thyme leaves <\/span><\/p>\n Salt and freshly ground black pepper <\/span><\/p>\n 5 ounces baby spinach leaves, washed well and dried thoroughly <\/span><\/p>\n 1 Bosc pear, cored and thinly sliced <\/span><\/p>\n 2 ounces fresh, mild goat cheese, crumbled <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In a small frying pan over medium-high heat, cook pancetta, stirring often, until crisp, 2 to 3 minutes. Transfer to a paper towel to drain. Discard all but 1\/2 T.. fat from pan. Add shallot and stir over medium-high heat until soft, 1 to 2 minutes. Remove from heat and whisk in oil, vinegar, mustard, and thyme. Season with salt and pepper. Put spinach and sliced pear in a large bowl and gently toss with dressing. Arrange salad on plates. Crumble goat cheese on top and sprinkle with pancetta.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 2 ounces pancetta or bacon, coarsely chopped 1 small shallot, minced 3 T. extra-virgin olive oil 1 1\/2 T. sherry vinegar 1\/2 tsp. Dijon mustard 1\/2 tsp. finely chopped fresh thyme leaves Salt and freshly ground black pepper 5 ounces baby spinach leaves, washed well and dried thoroughly 1 Bosc pear, cored and thinly sliced 2 ounces fresh, mild goat cheese, crumbled \u00c2\u00a0 In a small frying pan over medium-high heat, cook pancetta, stirring often, until crisp, 2 to…<\/p>\n