Trish's Spinach Salad

My birthday week consisted of good food and more good food, so last night I decided to get back to a bit lighter fare. This salad went together quick and got a thumbs up from Ronaldo

1/2 pound diced pancetta
1 shallot sliced thin
1 bag baby organic spinach
2 small vine ripe tomatoes
1 garlic clove minced
2 eggs hard boiled and diced
1/3 cup dried cherries or cranberries
1/2 cup toasted pecans or walnuts
3 tbs red wine vinegar
1/2 - 3/4 tsp Dijon mustard
1 tsp honey

In a small skillet cook pancetta till crisp and then remove from pan with slotted spoon but keep the drippings in pan.
In a salad bowl, add spinach, dried fruit, tomatoes, egg, and nuts.
Reheat pancetta drippings on low and cook the garlic and shallot for 1 minute. Add vinegar, Dijon and honey and stir for 30 seconds. Add cooked pancetta. Pour the hot dressing over the salad and toss well till the spinach just starts to wilt. A few grinds of black pepper and you are ready to serve with a nice ciabatta roll! Ciao
Bella!