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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

Splendid Spinach Salad with Warm Bacon Dressing Recipe

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This recipe for Splendid Spinach Salad with Warm Bacon Dressing is from Eat, Drink and Be Merry: Fresh Favorites From Kel's Café, 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:  
Salad Ingredients:
2 hard-boiled eggs, sliced
8 slices thick-cut bacon
1 tablespoon extra virgin olive oil
8 ounces fresh mushrooms, sliced
Sea salt, to taste
Fresh ground pepper, to taste
5 ounces baby spinach, stems removed
1/4 large red onion, thinly sliced
4 ounces bleu cheese, crumbled

Warm Bacon Dressing Ingredients:
3 tablespoons bacon grease
1 garlic clove, pressed
1 shallot, diced small
1/4 cup red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
Sea salt, to taste
Fresh ground pepper, to taste
2 slices bacon (from above), crumbled
Directions:
Directions:
Cut bacon into small slices and fry until nice and crispy. Save the bacon grease and about 2 slices of bacon crumbles for the dressing.

Heat olive oil in a medium skillet. Add mushrooms, season with salt and pepper, and sauté until tender. Keep warm.

Place spinach in a large salad bowl. Add sliced eggs, onion, bacon pieces, bleu cheese crumbles and mushrooms. Season with salt and pepper.

In a large saucepan, heat the bacon grease. Add the garlic and shallots, and sauté for a couple of minutes. Whisk in the vinegar, honey and Dijon mustard. Add the bacon crumbles. Place in a small container to serve with the salad.

 

 

 

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