Ingredients Jump to Instructions ↓

  1. 1 Egg yolk

  2. 3 tablespoons 45ml Dijon mustard

  3. 3/4 cup 177ml Extra-virgin olive oil

  4. 1/4 cup 59ml Red wine vinegar

  5. 1 tablespoon 15ml Finely-chopped tarragon Salt - to taste Freshly-ground black pepper - to taste Salad

  6. 1 Spinach - washed

  7. 1/4 cup 59ml Crumbled cooked bacon

  8. 1/2 cup 73g / 2.6oz Button mushrooms - finely chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the dressing, begin by whisking together 1 egg yolk with 3 tablespoons Dijon mustard until well incorporated and fluffy. Next add the extra-virgin olive oil in slow steady stream until all the oil is incorporated and the mixture is emulsified. Slowly add the red wine vinegar, and finish the dressing with the fresh tarragon. Season with salt and pepper. Refrigerate if not using immediately. To assemble the salad, combine the spinach, bacon, mushrooms and toss well. Drizzle the dressing over the top. This recipe yields ?? servings.


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