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.