Recipe: Spinach Salad with Warm Bacon and Shallot Dressing

As I’ve mentioned before… I love salad Spinach Salad… and this one is my basic Spinach Salad with a delicious Warm Bacon and Shallot Dressing drizzled over it… it’s very simple… fresh spinach, sliced hard-boiled egg, sliced mushrooms, and bacon bits…. it’s fabulous with a variety of dressings but this one is one of the best.

TIPS

I used one hard-boiled egg, two sliced mushrooms and about one tablespoon finely chopped bacon per serving.

I chopped the bacon in my mini chopper to get it very fine.

See my post for Making Bacon in the Oven for a quick and easy method for cooking bacon.

See my post for tips for Making Perfect Hard-Boiled Eggs …. eggs without a gray ring around the yolk.

Chop the shallots and garlic together in a mini chopper to get them chopped very fine and well mixed.

This salad with Warm Bacon and Shallot Dressing is very simple to make… and delicious… with a light onion flavor and a hint of garlic… you will fall in love with it.









Recipe: Spinach Salad with Warm Bacon and Shallot Dressing

All you need:

Fresh Spinach
White mushrooms, cleaned and sliced
3 strips of bacon, cooked and finely chopped
2 tablespoons reserved bacon grease
2 large shallots, finely chopped
1 garlic clove, finely chopped
1 ½ tablespoons Dijon mustard
¼ cup red wine vinegar
2 tablespoons sugar or to taste
¼ cup olive oil
Freshly ground black pepper (about 6 turns on the pepper mill)

All you need to do:

Put a generous amount of fresh spinach on a plate.

Lay 1 sliced hard-boiled egg and 2 sliced mushrooms on top of each plate of fresh spinach. Set aside.

Cook the bacon until crispy either in the oven or a skillet.

Drain the bacon on paper towels.

Reserve 2 tablespoons of bacon grease and discard the rest.

Finely chop the bacon (using a mini food processer is easiest).

Sprinkle 1 tablespoon bacon bits on top of each salad and set aside.

In a medium skillet… add the reserved bacon grease.

Over medium heat, cook the finely chopped shallots and garlic.

Cook until shallots are soft… about 3 minutes.

Add the red wine vinegar to the skillet and deglaze the skillet.

Add mustard and sugar and whisk to mix…. cook for an additional two minutes.

Remove from the heat.

Add the skillet mixture to a medium heat resistant bowl.

Whisk in the oil and black pepper.

Drizzle dressing over each salad.

Serve immediately.