SPINACH SALAD WITH SHAVED FENNEL ROOT, OVEN DRIED TOMATOES AND WARM PANCETTA VINAIGRETTE

Pancetta Vinaigrette
12 Oz. Medium Pancetta, diced (smoked bacon can substitute)
1 Cup Cider Vinegar
12 Oz. Vegetable Oil
3 Tbsp. Ground Black Pepper
1 Tbsp. Salt

Yields: 1 Qt.

Method for Pancetta Vinaigrette:
Heat a large skillet to medium heat. Add diced pancetta and stir. Cook pancetta until golden brown (approximately 6 minutes). Remove from heat and place into large mixing bowl. Add remainder of the ingredients and check for seasoning.

Oven Dried Tomatoes
3 Tbsp. Extra Virgin Olive Oil
4 Large Plum or Roma Tomatoes
1 Tsp. Salt
1 Tsp. Black Pepper

Yields: 24 slices

Method for Oven Dried Tomatoes:
Preheat oven to 200° F. Place a piece of parchment paper on a large cookie sheet. Rub parchment paper with oil. Slice tomatoes into 1/8” slices. Lay tomatoes out evenly on cookie sheet and season with salt and pepper. Place into oven until completely dried. NOTE: Oven temperatures may differ from brand to brand. If needed rotate cookie sheet to ensure even cooking. Once done, remove from sheet pan and place onto paper towels.

Salad Components
8 Oz. Cleaned Spinach
3 Oz. Shaved Fennel Root
2 Cups Pancetta Vinaigrette
24 Oven Dried Tomatoes
Salt and Pepper to Taste

Yields: 8 Servings

Method:
Place cleaned spinach into large mixing bowl. Add shaved fennel root, salt and pepper. Heat the vinaigrette in medium skillet until it comes to a simmer. Do not boil. Place vinaigrette into mixing bowl and toss. Check for seasoning and garnish with dried tomatoes.

From the kitchens of the Walt Disney World Swan and Dolphin Hotel