Cook bacon in a skillet until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon fat in the skillet.
While bacon is cooking, wash and dry spinach. Prepare the red onion, mushrooms, and hard-boiled egg. Toast pecan halves in a dry skillet until fragrant.
Crumble the cooked bacon. In the same skillet with the bacon fat, whisk together Red Wine Vinegar, Dijon Mustard, and Maple Syrup. Cook over medium heat for 1 minute.
Slowly drizzle in Extra Virgin Olive Oil while whisking constantly. Season with Black Pepper.
In a large bowl, combine spinach, red onion, mushrooms, hard-boiled egg, and toasted pecans. Pour warm bacon vinaigrette over the salad and toss gently to coat.
Sprinkle with crumbled bacon and serve immediately.
Ingredients
4
6 oz170 gBaby Spinach
1/4 cup60 mLRed Onion-thinly sliced
1/2 cup50 gSliced Cremini Mushrooms
1/4 cup30 gChopped Hard-Boiled Egg
1/4 cup30 gToasted Pecan Halves
8 slices113 gThick-Cut Bacon
2 tbsp30 mLRed Wine Vinegar
1 tbsp15 mLDijon Mustard
1 tbsp15 mLMaple Syrup
2 tbsp30 mLExtra Virgin Olive Oil
1/4 tsp1.25 mLBlack Pepper-freshly ground
Equipment
Skillet
Large Bowl
Whisk
Instructions
Cook bacon in a skillet until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon fat in the skillet.
While bacon is cooking, wash and dry spinach. Prepare the red onion, mushrooms, and hard-boiled egg. Toast pecan halves in a dry skillet until fragrant.
Crumble the cooked bacon. In the same skillet with the bacon fat, whisk together Red Wine Vinegar, Dijon Mustard, and Maple Syrup. Cook over medium heat for 1 minute.
Slowly drizzle in Extra Virgin Olive Oil while whisking constantly. Season with Black Pepper.
In a large bowl, combine spinach, red onion, mushrooms, hard-boiled egg, and toasted pecans. Pour warm bacon vinaigrette over the salad and toss gently to coat.
Sprinkle with crumbled bacon and serve immediately.
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