2 small shallots (finely diced)
4 oz Thundering Hooves Cottage Bacon or Italian pancetta (diced)
1 TBSP olive oil
1 cup Trust Cellars Riesling (and don’t forget an extra cup or more for the chef's glass)
1 TBSP Walla Walla Sweet Onion Mustard - Dill flavor
Saute two diced shallots and diced Cottage Bacon (or pancetta) in a large skillet with a tablespoon of olive oil. After shallots are sweated clear and bacon is crispy, add one cup of Trust Cellars Riesling into the warm skillet of shallots and bacon to deglaze the pan (and pour the second cup or more of Trust Cellars Riesling into the chef's glass). Reduce the shallot, bacon and wine mixture to half, then stir in one tablespoon of Walla Walla Sweet Onion Dill Mustard. To this mixture, add the fresh spinach and toss lightly. Leave spinach in the pan just long enough to sweat it, leaving the spinach with a nice crunch. No soggy spinach! Salt and pepper to taste. Yummy!