This salad has been happening since my husband and I were dating.  It very well could be the reason he asked me to marry him.  And if it is, I am totally okay with that.  I will keep feeding him this for better or worse, as long as we both shall live.  Of course, as long as he shares with me.  

It’s just a fave that never ever ever gets old.  Breakfast, lunch, brunch, dinner….any time of day any day of the week.  I’m not even sure I really need to go into detail here.  Spinach makes the perfect base for this salad-it holds up beautifully to all of the flavors and textures that are going on.  And smokey, crisp pancetta?  Well, has it actually ever made a dish worse?  Nope.  Not even for a second.

And the juicy tomatoes, sharp shaved parmesan and baconey, mapley, zingy vinaigrette are strong-as-heck players here, too.  Like, lets just sign a contract with them and keep them on board forever.

But that dang egg.  That slightly-crisp-around-the-edges-oozing-with-yolk-buttery-somebody-make-this-amazingness-stop-before-I-faint fried egg.  Right.  On.  Top.

The yolk doubles as an extra burst of dressing and the savoriness is straight up ruthless in combination with the rest of this salad.  It’s almost too much to handle, you guys.

And now….nearly the weekend!  Whoop whoop!  We’ve got big road trip plans ahead of us and our hearts are about to burst with the thought of how many loved ones we will get to spend time with!  I hope your long weekend is full of relaxation and FUN…close out the summer well, friends!  xo

Spinach and Pancetta Salad with Fried Egg

Ingredients

For the Vinaigrette

1/4 Cup Extra Virgin Olive Oil

2 Tablespoons Red Wine Vinegar

2 Teaspoons Reserved Pancetta Drippings

2 Teaspoons Pure Maple Syrup

1 Teaspoon Dijon Mustard

Kosher or Sea Salt + Black Pepper, to taste

For the Spinach and Pancetta Salad

4-6  Ounces Pancetta, diced

2 Tablespoons Butter

4 Eggs

8 Ounces Baby Spinach Leaves

1 Pint Cherry Tomatoes, halved

Shaved Parmesan, for serving

Crushed Red Pepper Flakes, for serving

Directions

For the Vinaigrette

Place all ingredients in a small bowl or mason jar with a tight fitting lid.  Whisk or shake until well combined and season to taste with salt and pepper.

For the Spinach and Pancetta Salad

Heat a medium sized skillet over medium high heat.  Add pancetta and cook until browned, stirring occasionally.  Drain on paper towels and set aside (reserve 2 teaspoons of the drippings for the vinaigrette)

Discard the remaining drippings and wipe the skillet out with a kitchen towel.  Place skillet back over medium high heat and melt the butter.  Add eggs, season with salt and pepper and cook for 3o seconds.  Add 1/2 teaspoon of water to the pan and cover with a lid.  Cook until yolks are just beginning to set and the tops look poached, about 45 seconds-1 minute.

Place spinach and tomatoes in a bowl and add a very small amount of vinaigrette, just enough to coat the greens, and toss gently.  Divide spinach and tomato among plates, sprinkle with cooked pancetta and lay a fried egg on top of each serving.  Top with shaved parmesan and crushed red pepper flakes, if desired.  Serve additional dressing on the side.  Serves 4.