Recipe by
Chef Andrea Love, Dinner Delights
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The warm bacon dressing on this spinach salad is the perfect finishing touch. Feel free to add additional toppings that you enjoy on your salads!
Categories
Ingredients
- 1 pound bacon
- 8 ounces spinach
- 8 ounces sliced white mushrooms
- 1 small red onion, thinly sliced
- Candied Pecans or toasted pecans
- Blue cheese
- Sliced hard boiled eggs
- ¼ cup bacon fat
- ¼ olive oil
- 1 shallot, minced
- ¼ cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Directions
- Cut the bacon into half-inch pieces. Cook it in a large pan over medium heat until crisp. Remove the bacon to a paper towel lined plate.
- Reserve one-fourth cup of the bacon fat in the pan. The rest can be poured off to save for later or put in the garbage.
- Keep the pan over medium heat. Add the olive oil and minced shallot. Cook 4-5 minutes or until the shallot is soft.
- Remove the pan from the heat and add the apple cider vinegar, honey, Dijon, salt, and pepper. Be careful. It will spit a bit when you add the vinegar. Whisk to combine.
- Put the spinach in a large bowl. Toss with half of the dressing. Top the salad with the mushrooms, red onion slices and bacon crumbles. You can also add the pecans, blue cheese, and hard boiled eggs or whatever you want to top your salad.
- Serve with the rest of the dressing on the side if anyone wants more.
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