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Spinach: Salad with Maple Balsamic Bacon Vinaigrette

Source: The Olive Cellar, Northland Ave., Appleton

Ingredients

  • 8 c. baby spinach, washed and stems removed
  • 4 slices center-cut bacon cooked and finely crumbled, divided
  • 1 Tbls. shallot, minced (for garnish)
  • 8 oz. mushrooms, thinly sliced
  • 2 hard-boiled eggs, optional

Maple Balsamic-Bacon Vinaigrette

  • 4 Tbls. maple balsamic (or ratio: 2 regular balsamic to 1 maple syrup)
  • 2 Tbls. red wine vinegar
  • 2 slices cooked bacon, crumbled
  • ½ t. salt
  • 1 Tbls. shallot, finely minced
  • fresh ground pepper, to taste
  • 1 t. Dijon mustard
  • 4 Tbls. extra virgin olive oil

Instructions

If using eggs, hard-boil 2 eggs ahead of time. When done, peel and refrigerate until ready to assemble salad.

Cook bacon to a crisp, remove to paper towel; break up into crumbles and set aside.

Place spinach in a large salad bowl with sliced mushrooms and sliced hard boiled eggs, if using.

Maple Balsamic Vinaigrette: In a small sauce pan, over medium heat, combine the maple balsamic (or regular balsamic vinegar and maple syrup), 2 slices of crumbled bacon, red wine vinegar, salt, 1 tablespoon minced shallot, freshly ground black pepper and mustard.

Gently warm while whisking (remove from heat before mixture reaches a simmer). Allow to cool for a minute, then whisk in the olive oil to emulsify. Adjust seasonings to taste.

To Serve: Gently dress spinach with warm vinaigrette and top with remaining bacon and 1 tablespoon minced shallot.

NOTE: Serves 6-8