12 minutes

Pound baby Spinach (7 cups), 17 Oz
Pancetta, cut crosswise into 1/2-inch strips, 3 Slices
Shelled and deveined large shrimp, 14 Oz
Kosher Salt
Freshly ground Pepper
Cannellini beans, drained and rinsed, 14 Oz
Extra-virgin Olive oil, 4 Oz
Small Shallot, minced, 1
Dijon mustard, 1 tablespoon
Red wine Vinegar, 4 Oz


Spread the spinach on a large platter. Cook the pancetta in a large skillet, over moderate heat until crisp, for about 4 minutes. Remove to a paper towel lined plate using a slotted spoon.

Drain off all but 1 tbsp of the pancetta fat. Season the shrimp with salt and pepper and cook it in the pan with the pancetta fat until barely pink over moderately high heat, for about 4 minutes. Add the beans, season with salt and pepper and toss until heated through, for about 1 minute. Pour the shrimp and beans onto the bed of spinach.

Heat 1 tablespoon of the olive oil in the same skillet. Add the shallot and cook over moderately low heat until softened, for about 1 minute. Then add the mustard to the skillet and whisk in the vinegar, then whisk in the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper, then pour it over the salad and garnish with the pancetta. Serve immediately.

Thanks to: Jovina Cooks Italian