Ingredients:

Serves 6

1 lb. baby spinach, pre-washed
1/4-lb. pancetta (Italian bacon) or regular bacon
1/4-lb. blue cheese (consult cheese monger)
small jar of capers
3 lemons, zested and juiced
2 shallots, minced
1-oz. extra-virgin olive oil (bright California oil works well)
1 tsp. white balsamic vinegar
1 tsp. sugar
salt and pepper to taste
1 cup toasted almonds

Directions:

1. Wash and dry spinach (or buy bagged, pre-washed spinach).
   
2. Small dice (1/4" x 1/4") the pancetta, crisp it on low heat and drain off the fat, reserving 2 tablespoons. Set aside.
   
3. Crumble the blue cheese and set aside
   
4. Zest the lemons then cut in half and juice.
   
5. In a saucepan boil 2 cups salt water. Blanch the lemon zest by dropping it into boiling water for 10-20 seconds. Remove zest and immediately run under cold water. Set aside.
   
6. Sauté the minced shallots in reserved fat until translucent. Add half of the capers, half of the blanched zest and 3 tablespoons of lemon juice, balsamic vinegar, sugar, salt and pepper. Warm over heat.
   
7. In a bowl toss the spinach, remaining capers, pancetta and crumbled cheese.
   
8. Toss the salad with warm dressing
   
9. Garnish with remaining zest and toasted almonds and serve immediately.

Recipe courtesy of Chef Zane Holmquist
Stein Eriksen Lodge
7700 Stein Way
Park City, UT 84060
800-453-1302
www.steinlodge.com