Poached Egg and Spinach Salad
(Recipe from: Peace Meals cookbook by The Junior League Houston, Inc.)
Serves 4

• 1 scant tablespoon olive oil
• 2 ounces (about 6 thin slices) pancetta, chopped
• 2 small cloves garlic, minced
• 1 ounce pine nuts
• 2 tablespoons golden raisins
• 6 ounces fresh baby spinach
• Balsamic vinegar
• 4 eggs, poached
• Freshly shaved Parmigiano-Reggiano cheese, coarse salt and freshly ground pepper

Directions:
Warm the olive oil in a medium saucepan over medium heat. Add the pancetta and saute until it begins to brown, stirring almost continuously. Add the garlic and continue to cook for 1 or 2 minutes. Stir in the pine nuts and cook until just golden; add the raisins and cook until they swell. Remove the pan from heat. Divide the spinach among 4 individual salad plates and drizzle with the vinegar; top with the warm pancetta mixture. Top each serving with a poached egg and cheese. Season with salt and pepper. Serve immediately while the eggs are still warm.