Spinach, Pear, and Pancetta Salad

Spinach Pear, and Pancetta salad

2 ounces pancetta or bacon, coarsely chopped
1 small shallot, minced
3 tablespoons extra-virgin olive oil
1 1/2 tablespoon sherry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon finely chopped fresh thyme leaves
Salt and freshly ground black pepper
5 ounces baby spinach leaves, washed well and dried thoroughly
1 Bosc pear, cored and thinly sliced
2 ounces fresh, mild goat cheese, crumbled

In a small frying pan over medium-high heat, cook pancetta, stirring often, until crisp 2-3 minutes.  Transfer to a paper towel to drain.

Discard all but 1/2 tablespoon fat from pan.  Add shallot and stir over medium-high heat until soft, 1-2 minutes.  Remove from heat and whisk in oil, vinegar, mustard, and thyme.  Season with salt and pepper.

Put spinach and sliced pear in a large bowl and gently toss with dressing.  Arrange salad on plates.  crumble goat cheese on top and sprinkle with pancetta.