FBD

Warm Spinach Salad With A Fire-Roasted Corn Dressing

AmericanPorkEasy25 minBy Northstar

Ingredients

Servings
4
  • 2 fresh sweet corn ears
  • 2 tbsp olive oil, divided
  • 6 oz chopped pancetta or bacon
  • 2 cup thinly sliced onions
  • 2 tsp chopped garlic
  • 0.3 cup rice wine vinegar
  • 6 cup fresh baby spinach leaves, washed and patted dry
  • 2 oz goat cheese, crumbled
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions

  1. 1

    Preheat grill. Season corn with a drizzle of olive oil, salt, and pepper. Grill corn 10 minutes, turning every 2 minutes until charred. Remove and set aside.

  2. 2

    In a sauté pan, heat 1 teaspoon olive oil. Add pancetta and render until crispy, about 6 minutes. Add sliced onions and cook 6 more minutes, stirring occasionally.

  3. 3

    Scrape kernels from grilled corn cob. Add corn to the pancetta mixture and sauté 1 minute. Stir in garlic and vinegar; cook 1 more minute. Remove from heat.

  4. 4

    Place spinach in a large bowl. Season with salt and pepper. Pour the hot dressing over and toss to coat completely.

  5. 5

    Mound dressed spinach in center of each plate. Crumble goat cheese over the top and serve immediately.

Tags

salad