Warm Spinach Salad
What you’ll need
Ingredients
- 4 cups spinach
- ½ cup tomatoes, halved
- 3 basil leaves, torn
- 1 Tbsp. parsley, chopped
- ¼ cup toasted pine nuts
- ½ cup pancetta, cooked and crumbled
- 2 Tbsp. parmesan cheese, shaved
- 1 lemon wedge
Dressing
- 3 Tbsp. pancetta fat, warm
- 3 Tbsp. onion, diced
- 1 Tbsp. Lee Kum Kee Seasoned Rice Vinegar
- 1 tsp. honey
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
Made with
Lee Kum Kee products
How to make it
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In a medium bowl, place the spinach, tomato, basil and parsley. Set aside.
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Preheat a small sauté pan over medium-low heat. Add the pancetta fat and onion and cook for 3 minutes, until the onions have softened. Add the Lee Kum Kee Seasoned Rice Vinegar, honey and Lee Kum Kee Pure Sesame Oil. Whisk vigorously to combine and heat for 1 minute. Remove from heat and let sit 2 minutes.
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Pour the warm dressing over the spinach and ingredients in the bowl and toss with tongs to incorporate. Place into one large serving bowl or divide between two individual serving bowls.
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Top with the pine nuts, crumbled pancetta, and parmesan cheese. Squeeze the lemon wedge over the salad and serve.
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