Source: Quick Fix Meals, Robin Miller
1/2 cup diced pancetta or bacon
1/2 cup thinly sliced red onion (I used shallots)
2/3 cup reduced-sodium chicken broth
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups spinach leaves, rinsed well and dried
1/4 cup crumbled Gorgonzola or any blue cheese
1 package mushrooms, sliced
Place a large skillet ove medium-high heat. Add the pancetta and cook, stirring, until browned, 3-5 minutes. If necessary, drain most of the fat from the pan, leaving about 2 teaspoons (keep the pancetta in the pan). Add the onion to the pan and cook until softened, 3-5 minutes. Add the broth, vinegar, salt and pepper, bring to a simmer. Let simmer for 1 minute to heat through.
Place the spinach in a large bowl. Pour the warm pancetta dressing over the spinach and toss to coat. Transfer the spinach to a serving platter and top with Gorgonzola just before serving.