Posted by on Feb 7, 2013 in Appetizers | 0 comments

Ingredients:

2 teaspoons red wine vinegar
2 teaspoons minced shallot
2 teaspoon 5 Spice
salt and pepper
2 tablespoons pecan oil
8 cups baby spinach
⅓ cup cooked Pancetta
½ cup chopped toasted pecans

Directions:

  • Whisk 2 teaspoons red wine vinegar with 2 teaspoons minced shallot, 2 teaspoon 5 Spice, salt and pepper to taste.
  • Slowly drizzle in 2 tablespoons pecan oil, whisking until smooth.
  • Toss with 8 cups baby spinach, ⅓ cup cooked Pancetta, and ½ cup chopped toasted pecans.