Spinach, Apple, Pickled Onion & Bacon Salad with Cider Vinaigrette Recipe
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Category: |
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Ingredients: |
Ingredients: ⅓ c./80 ml. cider vinegar
1 tbl. honey
½ tsp kosher salt
½ med. red onion, cut crosswise into very thin slices
2 tsp. Dijon mustard
1 tbl. olive oil
6 slices bacon
5-6 oz./142-170 g. baby spinach leaves
1 lg. salad-friendly apple, about 8 oz., unpeeled, cored, and cut into ⅛" thick slices. Like Fuji, Gala, Golden Delicious, Honeycrisp or your favorite eating apple that doesn't brown quickly.
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Directions: |
Directions:In a small bowl, whisk together the vinegar, honey, and salt until the salt dissolves. Add the onion slices and let sit while you prepare the rest of the salad, 20-30 minutes.
Meanwhile, in a 8-10" heavy bottomed skillet over medium heat, cook the bacon until brown and very crisp, about 10 minutes. Let cool, crumble and set aside. Reserve 2 tbl. of the bacon drippings. Discard or save the rest.
Using tongs or a slotted spoon, remove the onion slices from the vinegar mixture and set aside. Then finish the vinaigrette: add the mustard to the vinegar mixture and whisk to combine. Slowly drizzle in the reserved drippings and olive oil, whisking to emulsify.
In a large salad bowl, toss together the spinach, onions, and apple slices. Just before serving add the vinaigrette to taste. Toss well. Top with crumbled bacon and serve at room temperature. |
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Personal
Notes: |
Personal
Notes: May I suggest that you reserve a few apple slices to place on top of the salad after tossing in the dressing. It makes for a nicer presentation. I served this salad to my "girls", Melissa, Naomi and Tina, at our special luncheon. And it was a hit!
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