Friday, February 6, 2015
Spinach salad with mushrooms
I just wanted to state here clearly: everything is better with bacon. Even bacon. Trust me and try it sometime. This is a meal-worthy salad with...you guessed it, bacon!
8 oz baby spinach
8 oz bacon
3 tbsp red wine vinegar
1 tsp sugar
1 tsp Dijon mustard
8 oz mushrooms
0.5 tbsp balsamic vinegar
1 small red onion
Chop the bacon and fry until crisp. Drain from fat and remove onto a paper towel. Save 3 tbsp of the bacon grease.
Slice and brown the mushrooms with a little salt. When browned add the balsamic vinegar and reduce briefly until slices are well-coated.
Remove the stems from the spinach and place into a large bowl. Slice the red onion into thin half-circles. Add to spinach. Add browned mushrooms to spinach. Boil the eggs and peel them.
Heat the bacon fat and add the red wine vinegar, sugar and some black pepper and salt to season it. Pour onto spinach, mushrooms and onions and toss to mix. Slice eggs on top and serve with a roll.