Ingredients

2 oz. pancetta or bacaon,coarsley chopped

1 small shallot, minced

3 Tbsp. Olive oil

11/2 Tbsp. sherry vinegar

1/2 tsp.Dijon mustard

1/2 tsp. finely chopped thyme leaves

Salt & freshley ground pepper

5 oz baby spinach leaves

1 Bosc pear,cored and thinly sliced

2 oz. goat cheese crumbled

Preparation

  1. In small frying pan over med. heat cook pancetta,stirring often till crisp. Transfer to paper towel to drain.
  2. Discard all but 1/2 Tbsp. fat from pan. Add shallot and cook till soft.1-2 min. Remove from heat & whisk in oil,vinegar, mustard, and thyme. Season with salt and pepper. 3.Put spinach & pear in large bowl and gently toss with dressing. Arrange onplates. 4.Crumble goat cheese on top andsprinkle with pancetta.