The Bar and Bistro at La Louisiane 725 Rue Iberville New Orleans, LA Phone: 504-378-8200   WELCOME|MENU|CHEF|RECIPES|MAP Recipe 1 Recipe 2 WARM SPINACH AND PANCETTA SALAD 2 Servings INGREDIENTS FOR PECAN HALVES: 1/2 c Pecan Halves 1/8 t Cayenne Pepper 1 t Paprika 1/2 t Garlic Powder pinch Salt and Pepper 1/4 stick Melted Butter INGREDIENTS FOR SALAD: 2 T Grated Manchego Cheese 2 c Baby Spinach 1/2 Red Onion (sliced thinly) 2 T Pine Nuts 1/2 c Cooked Pecan Halves INGREDIENTS FOR DRESSING: 6 Thin Slices Pancetta 2 French Shallots (chopped) 3 Cloves Garlic (smashed and chopped) 1/4 c Sherry Wine Vinegar 2 T Honey Salt and Pepper COOKING INSTRUCTIONS: Mix pecans with melted butter and seasoning. Lay on baking sheet. Roast for 10 minutes at 350 degrees. METHOD FOR SALAD DRESSING: In a saucepan, saute pancetta over medium heat until crisp. Remove pancetta and place to the side. Add shallots and garlic to the pan and saute lightly. Stand back! Add sherry wine vinegar. Add honey. Add salt and pepper to taste. METHOD FOR SALAD: Mix spinach, red onion, pine nuts and pecan halves in large bowl. Crumble pancetta slices over salad. Pour warm dressing over lettuce. Toss. Place on serving plate and sprinkle with grated Manchego cheese. Enjoy! © 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved. For a truly unforgettable dining experience, visit The Bar and Bistro at La Louisiane and remember to use your American Express Card.