Poached Egg Spinach Salad

Warm the olive oil in a medium saucepan over medium heat. Add the pancetta and sauté until it begins to brown, sitting almost continuously. Add the garlic and continue to cook for one or two more minutes. Stir in the pine nuts and cook until just golden; add the raisins and cook until they swell. Remove the pan from heat. Divide the spinach among the salad plates and drizzle with the vinegar; top with the warm pancetta mixture. Top each serving with a poached egg and cheese. Season with salt and pepper. Serve while the eggs are warm.