Red Cabbage and Warm Spinach Salad Recipe

Red Cabbage and Warm Spinach Salad Recipe

  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1 1/2 tablespoons balsamic vinegar
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/4 cup pine nuts
  • 2 oz sliced pancetta (Italian unsmoked cured bacon), chopped
  • 1 lb red cabbage, cut into 1/4-inch-thick slices
  • 1 (5-oz) bag baby spinach, any tough stems discarded
  1. Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
  2. Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss.
  3. Serve immediately.
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