Spinach Salad with Warm Bacon Dressing
The world may not need another recipe for this salad, but we offer one here because pastured bacon tends to be less fatty, and so may require a slightly different treatment than a grocery store bacon. This is the method we've used, with good results.
We find that a half pound of spinach and two hard boiled eggs per person is enough for a substantial meal. As a side dish, this could easily serve four. One other note -- though we call for hard boiled eggs, our favorite is not-quite-hard-boiled, with still jammy yolks.
- 4-5 pieces pastured bacon chopped
- 2 tsp sugar
- 1 tbsp dijon mustard
- 1/4 cup red wine or apple cider vinegar
- 2 tsp cornstarch
- 1/2 cup water
- 1/2 lb baby spinach
- 4 hard boiled eggs quartered or sliced
- handful of white mushrooms sliced
- 1 small red onion thinly sliced
Make the Dressing
Heat a shallow pan over medium heat, and cook the bacon till just done, but not quite crisp.
Once cooked, leaving the bacon in the pan, dissolve the sugar in the grease, then stir in the dijon, and then the vinegar. Allow to reduce and combine for a minute or two.
Meanwhile, whisk the cornstarch into the water. When fully combined, pour slowly into the dressing to thicken, stirring as you go.
Turn heat to low (very low) and prepare salad, keeping an eye on the dressing and adding additional water if it starts to get too thick.
Assemble the Salad
Put the spinach on a plate and top with sliced mushrooms, red onion, and quartered hard boiled eggs. Pour warm dressing over, and serve immediately.