Post by Debbie on Jun 19, 2012 18:07:52 GMT -5
5 slices bacon1 1/2 tablespoons finely chopped shallot1/2 cup red wine vinegar
1 - 2 tablespoons honey mustard, to taste
For Salad:
8 cups fresh spinach leaves, stems removed
1 8 ounce package white button mushrooms, thinly sliced
1/2 red onion, thinly sliced
Make dressing:
In a skillet, cook bacon over medium heat, turning once, until crisp and golden brown, about 9 min.
Transfer bacon to a plate lined with paper towels to drain; crumble and reserve for salad.
Leaving 2 tbsp fat in skillet, heat over medium-high heat and add shallot; cook, stirring occasionally, 2 minutes.
Whisk in vinegar and mustard, scraping up browned bits from bottom of skillet; season with salt and pepper.
Bring to a simmer, then remove from heat.
Make salad:
In a large bowl, toss together spinach, mushroom, onion and reserved bacon.
Pour dressing over salad and toss to combine. Serve warm.
1 - 2 tablespoons honey mustard, to taste
For Salad:
8 cups fresh spinach leaves, stems removed
1 8 ounce package white button mushrooms, thinly sliced
1/2 red onion, thinly sliced
Make dressing:
In a skillet, cook bacon over medium heat, turning once, until crisp and golden brown, about 9 min.
Transfer bacon to a plate lined with paper towels to drain; crumble and reserve for salad.
Leaving 2 tbsp fat in skillet, heat over medium-high heat and add shallot; cook, stirring occasionally, 2 minutes.
Whisk in vinegar and mustard, scraping up browned bits from bottom of skillet; season with salt and pepper.
Bring to a simmer, then remove from heat.
Make salad:
In a large bowl, toss together spinach, mushroom, onion and reserved bacon.
Pour dressing over salad and toss to combine. Serve warm.