About this recipe:Crispy pancetta lardons are tossed with fresh spinach and a curry mustard salad dressing. Great for a dinner party starter.
100g (4 oz) pancetta lardons
1 tablespoon curry powder
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
8 tablespoons olive oil
salt and freshly ground black pepper to taste
375g (13 oz) spinach, stems removed
12 fresh mushrooms, sliced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:45min › Cook:5min › Ready in:50min
Place pancetta in a large, deep frying pan. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
In a small, dry frying pan, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
In a large bowl, toss together the pancetta, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.