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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Warm Spinach Salad with Bacon, Walnuts and Goat Cheese Recipe

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This recipe for Warm Spinach Salad with Bacon, Walnuts and Goat Cheese is from The Williams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ small Red Onion, very thinly sliced
3 Tbs Sherry Vinegar
4 ½ oz thick-cut Bacon (~ 4 slices), cut into ½ inch pieces
3 oz Baby Spinach (~ 6 cups)
Kosher Salt
1 ½ tsp chopped fresh Mint (optional)
¼ cup Walnuts, toasted and coarsely chopped
2-3 oz Goat Cheese, crumbled
Fresh ground Pepper
Directions:
Directions:
In small bowl, soak onions in sherry vinegar.
In heavy skillet over medium heat, cook bacon until crisp, about 7 minutes. With tongs or slotted spoon, transfer the bacon to a plate that’s lined with paper towels. Crumble.

Pour off all but 3 Tbs fat from pan. Strain vinegar from onions into the pan and stir with a wooden spoon to loosen the browned bits and emulsify the dressing.

Put the spinach in a medium bowl and drizzle the warm dressing over it. Toss and season with salt/pepper. Divide spinach among 4 plates and garnish with mint, walnuts, onions, goat cheese. Sprinkle with crumbled bacon, season with pepper and serve.

 

 

 

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