DELUXE SPINACH SALAD WITH CRISPY SHALLOTS

Ingredients

• ​10 thin slices pancetta
• 1/2 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 cup thinly sliced shallots
• 1/2 cup canola oil
• 10 cups baby spinach
• 10 radishes, thinly sliced
• Pink Peppercorn Mustard Dressing divided
• 5 hard-cooked large eggs, peeled and sliced

Directions

1. Preheat oven to 350°F.
2. Place pancetta in a parchment paper-lined rimmed baking sheet.
3. Bake for 6 - 8 minutes or until pancetta is crisp; set aside.
4. Combine cornstarch, salt and pepper in a bowl. Dredge shallots in cornstarch mixture, shaking off excess.
5. Heat oil in a medium frypan over medium-high heat. Working in batches, carefully place shallots in oil. Fry until golden brown and crisp, about 1 minute. Remove shallots with a slotted spoon; drain shallots on paper towels and set aside.
6. Combine spinach and radishes in a bowl.
7. Add 1/2 cup of Pink Peppercorn Mustard Dressing and toss to coat.
8. To serve, place spinach mixture on each of 5 individual serving plates. Top each serving with 2 pancetta slices and 1 sliced egg. Sprinkle servings with shallots and drizzle with remaining Pink Peppercorn Mustard Dressing, dividing equally. Serve immediately.

Ingredients

• ​2 1/4 tsp pink peppercorns
• 6 tbsp chopped shallots
• 1/4 cup apple cider vinegar
• 1 1/2 tbsp Dijon mustard
• 3/4 tsp liquid honey
• 3/4 tsp salt
• Pinch cayenne pepper
• 1/2 cup canola oil

Yield: Makes about 3/4 cup.

Directions

1. Place peppercorns in a small frypan. Cook over medium-low heat, stirring frequently, until lightly toasted and fragrant, about 4 - 6 minutes.
2. Grind peppercorns in a spice mill or coffee grinder. Alternatively, peppercorns may be ground using a mortar and pestle.
3. Place ground peppercorns, shallots, vinegar, mustard, honey, salt and cayenne pepper in a blender; blend to combine.
4. With machine running, pour oil through opening in lid in a thin steady stream, blending until combined.