- 1 1/4 cups dried tart cherries
- 1/2 cup dry sherry
- 3 Tbsp olive oil, divided
- 5 oz pancetta, chopped
- 2 shallots, minced
- 1 clove garlic, minced
- Salt and freshly ground pepper
- 2 Tbsp sherry vinegar
- 1 tsp sugar
- 4 cups spinach, washed and dried
small, heavy-bottomed saucepan over medium heat, combine cherries
and dry sherry. Bring to a simmer, and remove from heat and allow cherries
to reconstitute and swell in size, about 15 minutes.
In a large frying pan over medium-low heat, add 1 tablespoon olive oil. When oil shimmers, add pancetta and cook until crisp, about 7 minutes. Using a slotted spoon, transfer pancetta to a paper towel-lined plate. Drain all but 2 tablespoons fat.
Add shallots and garlic to pan, season with salt and pepper, and cook until soft, about 2 minutes. Let cool. Add remaining 2 tablespoons olive oil, vinegar, and sugar. Stir until sugar dissolves, and add pancetta and cherry mixture. Taste and season with salt and pepper.
To assemble, place spinach in a large salad bowl. Drizzle a little dressing over salad onto leaves. Divide spinach between plates, and arrange pancetta and dried cherries over salad.