Take a large frying pan and add in 1000g of pancetta lardons. Place the pan on your stove over high heat and cook them for a few minutes until crispy and brown. Now, place the lid at the top of the frying pan and reduce the heat of the stove to the lowest setting in order to keep the pancetta warm until you mix the rest of the ingredients.
Grab another small frying pan, place 1 tablespoon of curry powder in it, and place it on another stove over medium heat. Once your curry powder is warm, start stirring in order to toast it well. Keep stirring for 30 seconds or until fragrant. Turn off your stove, remove the frying pan and set it aside for some time until cool to handle.
Meanwhile, pick a medium mixing bowl and pour in 3 tablespoons of red wine vinegar and 1 tablespoon of mustard. Take a large whisk and mix both of the ingredients until smooth.
Whisk-in 8 tablespoons of olive oil and continue mixing until the oil is thoroughly merged with rest of the ingredients.
Add in the previously toasted curry powder and top it with salt and freshly grounded black pepper to taste. Mix properly so all the ingredients are mixed properly.
Take a large serving bowl and place 375g of fresh spinach leaves with the stems properly removed.
Top the spinach with the warm pancetta and 12 of the finely sliced fresh mushrooms.
Add in the mixture in a medium bowl and toss for a few seconds until smooth.
Your Spinach and Pancetta Salad with Curry Mustard Vinaigrette is all set; serve it straight away.