Cherry Summer Salad
1 tablespoon olive oil
3 ounces diced Pancetta (Italian Bacon)
2 ounces Chukar® Dried Tart Cherries
¼ cup Port wine
¾ cup sliced mushrooms
2-3 tablespoons balsamic vinegar (or to taste)
1 large bunch of spinach (washed, spun dry and chilled)
Soak dried cherries in ¼ cup port wine for about an hour, heat olive oil in 8” skillet. Add diced pancetta and sauté till done. Drain fat. Add vinegar, dried cherries & port wine. Swish around in pan to loosen pancetta drippings. Stir mushroom in to coat with mixture. Place spinach in large bowl. Pour heated mixture over spinach and toss.
