Place pancetta in a large, deep frying pan. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep warm.
In a small, dry frying pan, toast curry powder over medium heat, stirring often until fragrant, about 30 seconds. Remove from heat.
In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
In a large bowl, toss together the pancetta, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.
Made it healthier.
I just made a simple green salad with the dressing and it was FABULOUS! Even my boyfriend who hates curry powder loved it. I substituted 2 tablespoons additional water in place of 2 TBS of the oil to cut a few calories. I didn't miss the extra oil! - 29 Sep 2008
Used different ingredients.
I made this for dinner the other night and it was a big hit with my husband and myself. I added some tomatoes and some prawnmeat - I couldn't get the thick bacon so I used regular bacon, crumbled into the salad. Excellent. - 29 Sep 2008
Way yummy! Thanks for the great recipe - 29 Sep 2008