Salade pour un lundi pluvieux

It’s been raining here in the bay on and off for the past two weeks or more, so I’ve been working from home, making myself lunch, and getting about zero work done. This recipe was inspired by (1) Giada de Laurentiis’ caramelized pancetta and fennel salad, (2) A very tasty spinach salad I had at Umbria in SF two Sundays ago, and (3) The ancient Californian wisdom that sharp cheese and pears together are dyne-o-mite!! :v

This recipe makes 1 serving for a hungry lunchtime George, or 2-3 side servings.

• 1 tbsp olive oil
• 1/2 an onion, thinly sliced
• 1 clove garlic, minced
• HAM. I used about 2 slices of the unnaturally square-shaped pre-cooked pre-packaged ham you buy at the grocery store, but you can adjust (a) The amount of ham, depending on your daily ham needs, and (b) The quality of the ham you use. Pancetta (basically Italian bacon) would be ideal, but you would have to cook it all the way through (unless you live on the edge).
• salt and black pepper to taste
• 2 tsp brown sugar
• 1 pear, peeled, cored, quartered, and then thinly sliced (I used bosc, but I’m sure any pear will do.)
• white truffle oil, to taste (I used about 2 tsp I think. It’s optional, but tasty.)
• spinach (uh… about 3ish cups loosely packed I guess?)
• 1 tbsp balsamic vinegar
• crumbled gorgonzola (as much as you like! Any sharp cheese will do; I know some people don’t like blue cheese. Rolleyes.)

Heat the olive oil in a saucepan over medium heat, and when it starts to shimmer, add the sliced onion. Toss the onion in the hot oil until it is thoroughly coated, and then add some salt and pepper. Add the garlic and stir for about 2 minutes or so until it smells awesome. Then throw in the ham and brown sugar, and stir that until everything is well-mixed. Depending on how lean your ham is, you may have to add some water to keep stuff from being burny and overly sticky. Turn the heat down to medium-low, and let the flavors mingle. Throw in the pear bits and stir it again until everything is well-mixed, add salt and pepper to taste, and (perhaps) half of the truffle oil. Turn off the heat completely. It should look something like this?

In a large salad bowl, toss together the spinach, balsamic vinegar, remaining truffle oil (here you should substitute olive oil if you don’t got truffle), and gorgonzola. Combine the lurid ham-pear orgy with the spinach, mixing it well, and let the now-completed salad cool before serving (this will allow the gorgonzola to get a bit melty and creamy on the pearz). Then serve! Preferably with a toasty piece of naan, courtesy Henry.