Red Cabbage and Warm Spinach Salad

Recipe from Gourmet, April 2000

(serves 2 as a first course or 4 as a side dish)
For balsamic vinaigrette
1 garlic clove, minced
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1 1/2 tablespoons balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
For salad
1/4 cup pine nuts
2 oz. sliced pancetta (Italian unsmoked cured bacon), chopped
1 lb. red cabbage, cut into 1/4-inch-thick slices
1 bunch (5-8 oz.) spinach, any tough stems discarded, cut into 1-inch slices

Make vinaigrette: Using a fork, mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.

Make salad: Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss. Serve immediately.