Ingredients:

Dressing:
1 tablespoon balsamic vinegar
2 teaspoon Dijon mustard
1/4 teaspoon sugar
1/2 cup extra-virgin olive oil
1 teaspoon fresh thyme
Salt and coarse ground pepper to taste

Salad:
1/4 cup pancetta finely diced or 4 slices of bacon cut into 1/4-inch strips
3 cups white mushrooms sliced thickly
1/2 teaspoon salt
1/4 cup dry white wine
1 tablespoon fresh parsley chopped (Italian or flat-leaf parsley preferred)
1/4 teaspoon coarse ground black pepper
2 tablespoons heavy whipping cream
8 cups washed and trimmed spinach leaves tightly packed
1 small red onion sliced thinly

Directions:

For the dressing: Combine vinegar mustard and sugar Whisk in oil very slowly to emulsify dressing Add thyme salt and pepper Set dressing aside

Heat pancetta in a medium skillet over medium heat until it is crisp and brown Remove from pan and drain on paper towel Add mushrooms and salt to pancetta drippings in pan and saut for 5 minutes over medium heat

Add wine parsley and pepper and simmer until the liquid has reduced by three-fourths

Add cream and simmer until reduced by half

Keep warm

In a large bowl lightly toss spinach with dressing Divide spinach between 4 serving plates Top each plate with onion pancetta and mushrooms For an added punch top each salad with crumbled Gorgonzola cheese

Makes 4 servings