Directions

1. Finely mince the shallot.
2. Dice the pancetta and brown it in a skillet over medium heat.
3. Add the shallots and sauté until golden and crispy.
4. Make the dressing by first combining mustard with red wine vinegar.
5. Slowly drizzle in the olive oil while whisking to emulsify the dressing, and add salt and pepper.
6. Pour the dressing in to flavor the pancetta and shallots.
7. Cut stems off the spinach.
8. Add spinach to pan and cook until wilted.