Wilted Spinach Salad

By PotsandPans Culinary Team
West Coast Wilted Spinach has a sharp and savory tang that complements almost any meal.
  • Course: Side Dish


  • Dijon Mustard
  • Extra Virgin Olive Oil
  • Maldon sea salt & black pepper to taste
  • Pancetta
  • Red Wine Vinegar
  • shallot
  • spinach


  1. Finely mince the shallot.
  2. Dice the pancetta and brown it in a skillet over medium heat.
  3. Add the shallots and sauté until golden and crispy.
  4. Make the dressing by first combining mustard with red wine vinegar.
  5. Slowly drizzle in the olive oil while whisking to emulsify the dressing, and add salt and pepper.
  6. Pour the dressing in to flavor the pancetta and shallots.
  7. Cut stems off the spinach.
  8. Add spinach to pan and cook until wilted.