Spinach, Pear and Pancetta Salad

6 ounces mild pancetta (Italian bacon) sliced ⅛- to ¼-inch thick

¼ cup minced shallots

6 tablespoons good white wine vinegar

2 teaspoons Dijon mustard

1 teaspoon dried thyme leaves

⅓ cup extra-virgin olive oil

3-4 bunches baby fresh spinach leaves

3-4 Bosc (depending on size) or other ripe pear, halved cored and sliced thin

1 medium red onion, sliced thin

Sauté pancetta in a nonstick skillet over medium high heat until crisp, about 6 minutes - 3 minutes per side. Drain on paper towels. Pour drippings into a small bowl and reserve. Dice the pancetta, you should have about 1 cup. (Pancetta can be diced before cooking).

To the drippings add shallots, vinegar, mustard and thyme; whisk to blend. Slowly add olive oil whisking as you blend. Taste as you go; if you prefer a more tart dressing, you will not need to add all of the oil. Season to taste with salt and pepper. This can be made a day in advance, covered and chilled. Bring to room temperature before serving.

Combine spinach, red onion and pancetta in large bowl. Toss with enough dressing to coat. Divide salad among eight to 10 plates and top each with 3 to 4 pear slices.

Serves eight to 10.