Warm Mushroom, Spinach and Pancetta Salad Recipe

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  • Baby Spinach Leaves – 275 gms
  • Olive Oil – 2 tblsp
  • Pancetta – 150 gms
  • Mixed Wild Mushrooms – 280 gms, sliced

For the Dressing:

  • Olive Oil – 5 tblsp
  • Balsamic Vinegar – 1 tblsp
  • Dijon Mustard – 1 tsp
  • Pinch of Sugar
  • Salt to taste
  • Pepper as required


  1. To make the dressing, place the olive oil, vinegar, mustard, sugar, salt and pepper in a small bowl and whisk together.
  2. Rinse the baby spinach leaves under cold running water, then drain and place in a large salad bowl.
  3. Heat the oil in a large frying pan.
  4. Add the pancetta and fry for 3 to 4 minutes.
  5. Add the mushrooms and cook for 3 to 4 minutes or until tender.
  6. Pour the dressing into the frying pan and immediately turn the fried mixture and dressing into the bowl with the spinach.
  7. Toss until coated with the dressing.
  8. Serve immediately.

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