Spinach Salad with Hot Bacon Dressing
Spinach salad with hot bacon dressing with sliced mushrooms, red onion, and crispy bacon is a hearty salad that's perfect for both weeknights, and gatherings!
Ingredients
- ½ poundbacon (cut into 1/2-inch pieces)
- ¾ poundbaby spinach
- ¾ poundwhite or cremini mushrooms (sliced)
- 1 smallred onion (sliced)
- 5 tablespoonsbacon fat (from the cooked bacon above)
- 1 largeshallot (minced)
- ½ cupextra virgin olive oil
- 5 tablespoonsred wine vinegar
- 1 ½ tablespoonshoney
- 2 teaspoonsdijon mustard
- salt and pepper (to taste)
- 1 tablespoongrated pecorino romano
Directions
For the salad
- 1
Cook the bacon in a large nonstick pan over medium heat until crisp (about 10 minutes) then remove with a slotted spoon to a plate lined with paper towels. Reserve 5 tablespoons of bacon fat for the dressing.
- 2
Place the spinach, mushrooms, and red onion into a large salad bowl.
For the dressing
- 1
In the same pan as used for the bacon heat the reserved bacon fat and the extra virgin olive oil to medium-low and cook the shallots until soft (about 3-4 minutes).
- 2
Add the mustard, honey, vinegar, and cheese to the pan and whisk together. Adjust salt and pepper to taste. Turn the heat down to low but keep the dressing warm.
- 3
Sprinkle half of the bacon and pour half of the dressing onto the salad and toss well. Add a bit more dressing if needed but don't overdress it. Serve the remaining dressing on the side and top each plate with the remaining bacon. Enjoy!