Hot Bacon Dressing for Spinach Salad
Hot Bacon Dressing is a warm, tangy delight served warm over bright baby spinach, chopped bacon, sliced mushrooms, red onion, and boiled eggs.
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Servings: 4
Ingredients
- 5-7 slices thick cut bacon
- 1.5 tablespoon shallots, or 1Tbsp finely chopped green onions + ½ tablespoon minced garlic
- ½ C red wine vinegar
- 2-3 tablespoon honey mustard
- salt & coarse ground black pepper
Spinach Salad
- 8 C fresh baby spinach, washed with stems removed
- 8 oz white button mushrooms, thinly sliced
- ½ med red onion, thinly sliced
- 3-4 boiled eggs, sliced
Instructions
- Cook bacon in a skillet over medium heat until crisp. After the bacon is cooked, rough chop it and set it aside for the salad. Then pour off all but 2 tablespoon of bacon grease from the skillet, leaving all those good bits in the bottom of the skillet.
- Return the skillet, 2 tablespoon of bacon fat and the "good bits" to the stovetop and heat over medium-high heat. Add the shallots, or green onions and garlic. Sautee for 1-2 minutes.
- Whisk in the vinegar and deglaze the pan. Whisk in honey mustard, and continue to whisk until bacon renderings, vinegar and mustard are all well incorporated. Salt and pepper to taste (about ½ teaspoon each) and bring to a simmer while whisking. Remove from heat and let cool a little.
- Assemble salad in a large salad bowl by tossing together the spinach, mushrooms, bacon, onion. Drizzle with warm bacon dressing and toss. Add sliced boiled eggs last. Serve. See post for extras to add in your salad.