Nutritional Wisdom with Carly Pollack

Spinach Salad with Warm Bacon Vinaigrette

Smitten Kitchen
Spinach Salad with Warm Bacon Vinaigrette Spinach Salad with Warm Bacon Vinaigrette

4 oz spinach
2 large white mushrooms, sliced
1/4 small red onion, sliced
1 hard-boiled egg, peeled, thinly sliced
1 piece bacon, chopped
2 tbsp red wine vinegar
1/2 tsp raw, local honey
1/2 tsp Dijon mustard
sea salt, to taste
black pepper, to taste

Place spinach in a large, wide salad serving bowl. Scatter with mushrooms, red onion, and coins of hard-boiled egg. In a large skillet, fry bacon bits over medium-high heat until they’re brown and crisp and have rendered their fat. Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad. Pour out all but two tablespoons of hot bacon fat from the skillet. Reheat over medium and quickly whisk in the red wine vinegar, honey and Dijon. Pour over entire salad and season salt and pepper. Toss gently and serve hot.

2 Servings

Recipe Credit