Wash spinach thoroughly; set aside, covered with a damp towel.
In a medium saute pan, toast pecans with 2 tablespoons dark brown sugar and cinnamon; set aside.
Add canola to the same pan and fry the chopped pancetta.
Add and saute shallots and garlic.
Add balsamic vinegar and remaining brown sugar, and reduce to one-half volume.
Place spinach greens on a serving plate and gently pour the dressing over them.
Garnish with roasted red peppers and pecans. Serve immediately.
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|Serving Size: 1 Serving (641g)|
|Recipe Makes: 3|
|Calories from Fat: 1593 (81%)|
|Amt Per Serving||% DV|
|Total Fat 177g||236 %|
|Saturated Fat 48.2g||241 %|
|Monounsaturated Fat 84.8g|
|Polyunsanturated Fat 27.5g|
|Cholesterol 203.1mg||62 %|
|Sodium 2582.4mg||89 %|
|Potassium 1585mg||42 %|
|Total Carbohydrate 52.2g||15 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 45.3g|
|Protein 41.9g||60 %|
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Calories per serving: 1967
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