Spinach Salad with Warm Bacon Dressing
Total Time
20 Minutes
Prep Time
10 Minutes
Cook Time
10 Minutes
Rating
4.95 out of 5 stars
(75)
Ingredients
4 servings
- 8 slices bacon, cut into ½-inch pieces
- ¼ cup finely chopped shallots, from 1 to 2 shallots
- 2½ tablespoons cider vinegar
- 1½ tablespoons honey
- 1½ teaspoons Dijon mustard
- Heaping ¼ teaspoon salt
- Several grinds fresh black pepper
- 6 oz (about 8 cups) baby spinach
- 8 oz white button or baby bella mushrooms, thinly sliced (about 2 cups)
- 3 hard or soft boiled eggs, thinly sliced or cut into wedges
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Preparation
Step 1
Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.
Step 2
While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.
Step 3
Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate.
Step 4
Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.
Step 5
Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine. Add the spinach and mushrooms and toss to coat evenly. Taste and adjust the seasoning with salt and pepper, if necessary.
Step 6
Divide the salad between 4 plates or bowls; evenly divide the egg and cooked bacon among them. Serve immediately.
Step 7
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Chef's notes
This salad pairs well with a store-bought rotisserie chicken or pan-seared salmon. It’s also wonderful with potato leek soup.
To save time, use pre-washed baby spinach, pre-sliced mushrooms, and pre-cooked boiled eggs, if you like — and pick up a fresh baguette to round out the meal.
