8 oz baby spinach, triple washed and dried
2 slices pancetta, chopped
2 tbsp chopped shallots
2 tsp avocado oil (or truffle oil is optional)
1/4 cup dry white wine (optional)
1 tbsp balsamic vinegar
1 tsp 100% maple syrup
16 oz cremini mushroooms, washed, dried and sliced
1 avocado, pitted and sliced
1/4 cup cherry tomatoes, sliced in half
In medium sauté pan, heat pancetta on medium for about 4-5 minutes until cooked. Remove from heat and set aside. Allow pan to cool slightly then remove fat from pan. Add oil and shallot and sauté on medium for 2-3 minutes until soft. Add mushrooms, salt and pepper to taste and stir to coat with shallots and oil. Add wine, vinegar and maple syrup. Bring to a boil then turn heat to low and simmer for 5 minutes or until liquid becomes viscous.
Meanwhile, in large serving bowl, combine spinach, avocado and tomatoes. Remove mushrooms from heat and pour over salad. Add pancetta and serve.