Wednesday, August 31, 2011

Spinach Salad with Warm Bacon Dressing

This recipe has alot of steps for just a salad but it turned out great and has wonderful flavor.

3 whole eggs
7 slices thick cut peppered bacon
1 whole red onion, small
1 package mushrooms
8 oz baby spinach, washed and dried
3 tablespoons reserved bacon grease
3 tablespoons red wine vinegar (I substituted balsamic vinegar)
2 teaspoons sugar
½ teaspoon Dijon mustard
1 dash salt

-          Boil the eggs
-          Fry bacon until crispy. Remove to a paper towel.
-          Remove 3 tablespoons of grease and set aside
-          Add 2 additional tablespoons of grease to a separate skillet over medium heat
-          Slice red onion very thinly, and then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.
-          Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.
-          Chop bacon
-          Peel and slice eggs
-          Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.
-          Add spinach to a large bowl. Arrange onions, mushrooms and bacon on top. Pour hot dressing over the top; toss to combine. Arrange eggs over the top and serve.


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