Warm Spinach Salad With A Fire-Roasted Corn Dressing

2 Fresh sweet corn ears
Drizzle of olive oil
Salt; to taste
Freshly-ground black pepper; to taste
1 Teaspoon Olive oil
6 Ounce Chopped pancetta or bacon
2 Cup Thinly-sliced onions
2 Teaspoon Chopped garlic
1/4 Cup Rice wine vinegar
6 Cup Fresh baby spinach leaves; washed, patted dry
2 Ounce Goat's cheese; crumbled

Preheat the grill. Season the corn with a drizzle of olive oil, salt and
pepper. Place the corn on the grill (you can also use either an open gas
burner or roast the corn in the oven). Grill the corn for 10 minutes,
turning the corn every 2 minutes. In a saute pan, heat the olive oil. Add
the pancetta and render until crispy, about 6 minutes. Add the onions.
Season with salt and pepper. Continue to cook for 6 minutes, stirring
occasionally. Remove the corn from the grill. Scrape the kernels from the
cob. Add the corn to the pancetta and onion mixture. Continue to saute for 1
minute. Stir in the garlic and vinegar. Continue to cook for 1 minute.
Remove from the heat. Place the spinach in a large mixing bowl. Season with
salt and pepper. Add the dressing to the bowl and toss the salad completely.
To serve, mound the greens in the center of each plate. Crumble the cheese
over the top of the salad and serve. This recipe yields 4 servings.