Venetian Bacon and Bean Salad

INGREDIENTS

• 5 slices of pancetta, chopped and cooked

• 1 8 oz jar of roasted red peppers, drained and chopped

• 1 cup of cherry tomatoes, halved

• 3 Tbls of extra virgin olive oil

• 1 pound of fresh baby spinach

• 2 cloves of garlic, chopped

• 1 15 oz. can of cannellini beans, rinsed and drained

• 3 Tbls of red wine vinegar

• 1/2 tsp of salt

• 1/2 tsp of fresh ground black pepper

• 1/2 tsp of sugar

• 1/4 cup of fresh Italian flat leaf parsley, chopped

• 1/4 cup of fresh basil, chopped

  PREPARATION

• In a medium size bowl, mix together the bacon, peppers and tomatoes.

• Rinse the spinach and trim the stems.

• In a large skillet, sauté the spinach and garlic in the olive oil until the spinach is wilted.

• Stir in the cannellini bean and cook for 1 minute.

• Add the vinegar, salt, pepper and sugar and cook for 1 minute.

• Place the mixture on a serving platter and top with the pancetta, pepper and tomato mixture. Serve warm.

  Serves 4 people