SPINACH AND SHRIMP SALAD
WITH BACON AND EGG

            1 tablespoon Colavita Extra Virgin Olive Oil
            4 thin slices pancetta
            One 10 ounce bag spinach leaves, trimmed, washed, and thoroughly dried
            6 ounces cooked baby shrimp
            ½ cup red onion, thinly sliced
            ½  cup red bell pepper, thinly sliced
            3 tablespoons balsamic vinaigrette
            2 hard boiled eggs

Serves 4.

In a small skillet, heat the Colavita Extra Virgin Olive Oil over moderate heat. Add pancetta and cook until golden on both sides. Transfer to paper towels to drain.

To assemble the salad, put the spinach, shrimp, onion, and bell pepper in a large bowl and toss. Drizzle with vinaigrette and toss again. Divide the salad among four chilled salad plates. Sprinkle with the chopped egg and garnish each with a slice of pancetta.