Ingredients Jump to Instructions ↓

  1. 5 slices bacon

  2. 1 1/2 tablespoons finely chopped shallot

  3. 1/2 cup red wine vinegar

  4. 2 tablespoons honey mustard, or more to taste Salt and freshly ground black pepper

  5. 8 cups fresh spinach leaves, stems removed

  6. 8 ounces white button mushrooms (about 2 1/2 cups), thinly sliced

  7. 1/2 red onion , thinly sliced

Instructions Jump to Ingredients ↑

  1. In a skillet add the bacon and cook over medium heat until crisp . Using a slotted spoon transfer the bacon to a paper towel lined plate to drain . Roughly chop and set aside. Pour off all but 2 tablespoons of fat from the skillet. Heat the remaining fat over medium-high heat, add the shallots and cook for 2 minutes, stirring occasionally. Whisk in the vinegar , desired amount of mustard , and salt and pepper, to taste. Scrape the brown bits from the bottom of the skillet, bring to a simmer , then remove the skillet from the heat. For the salad, in a large salad bowl, toss together the spinach, mushrooms, bacon and onion. Pour the dressing over the salad and toss to combine. Serve warm.


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