Monday, May 7, 2012
Spinach Salad with warm bacon dressing
Summer is almost here and salads are a great hit. Here I am sharing today, one of our favorites! Easy to make and only takes a few minutes before you enjoy a healthier lunch :)
8 ounces young spinach
2 large eggs, boiled and sliced thin
8 pieces thick-sliced bacon, chopped
3 Tbsp. red wine vinegar
1 tspn. agave or honey
1/2 tspn. Dijon mustard
Kosher salt and fresh ground pepper
4 large white mushrooms, sliced
3 ounces red onion (one small), very thinly sliced
Remove the stems from spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, agave and mustard. Season with a small pinch each of salt and pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide de egg among them. Season with pepper, as desired. Serve immediately.
Source: Recipe courtesy of Alton Brown - Slightly adapted.