Ingredients
- thick slices pancetta
- tablespoons olive oil
- shiitake mushrooms, sliced
- cremini mushrooms, sliced
- clove garlic, minced
- kalamata olives, pitted and halved
- tablespoons capers
- tablespoons lemon juice
- tablespoon balsamic vinegar
- cups fresh spinach, stems removed
- cups arugula
- /2 cup crumbled feta cheese
- ground black pepper to taste
Instructions
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Step 1
I start by crisping the pancetta in a large skillet over medium-high heat, turning the slices until evenly browned—about 10 minutes. Drain on paper towels and chop into small pieces. In the same skillet, heat the olive oil and toss in the sliced shiitake and cremini mushrooms, stirring for 5 minutes until softened. Reduce heat to medium, then add garlic, olives, capers, lemon juice, and balsamic vinegar
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Step 2
cook another 8 minutes, letting the flavors meld. Meanwhile, I combine the spinach and arugula in a large bowl. Pour the warm mushroom mixture over the greens, add the crispy pancetta, and toss gently until the leaves are lightly coated. Sprinkle with crumbled feta and black pepper to taste. Serve right away while the dressing is still warm—the slight wilting of the greens adds a lovely texture.