SPINACH SALAD WITH BACON AND MUSHROOM WARM VINAIGRETTE   
  Ingredients :
    2 thick bacon strips, diced
    1 lb (450 g) mushrooms, halved
    1 tablespoon olive oil
    ¾ cup red onion, sliced thinly
    ¼ cup apple vinegar
    3 tablespoons honey
    1 tablespoon Dijon mustard
    1/3 cup olive oil
    Salt
    Pepper
    10 ½ oz (300 g) spinach leaves
    Bread croutons
    3 hard boiled eggs, quartered

  Preparation:

Brown bacon in a greaseless skillet until crispy. Drain in paper towel and set aside. Leave 1 teaspoon of fat in the skillet and discard rest. Add half of mushrooms to skillet and cook, stirring, until tender. Remove mushrooms from skillet. Repeat procedure with remaining mushrooms. Set aside.

Heat 1 tablespoon oil, add onion, and cook for approximately 2 minutes. Onion must be crisp tender. Add vinegar, honey and mustard and cook 1 minute. Remove from heat. Whisk in oil and season with salt and pepper.

Place spinach in a salad bowl. Toss with the necessary amount of dressing to coat. Add bacon, mushrooms, croutons and egg.
 
        6 – 8 servings
       
 
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