Spinach And Strawberry Salad With Warm Bacon Vinaigrette
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
41
Spice
34
Sweetness
59
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
140 g
Baby Spinach1.5 cups
Strawberry (sliced)1 medium
Shallot (thinly sliced)1 tbsp
Almond (sliced)1 tsp
Grain Mustard (whole-)1 tsp
Sugar2.5 tbsps
Red Wine Vinegar1 tbsp
Olive OilDirections:
1
Put the spinach, strawberries and shallots in a large bowl
2
Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes
3
Transfer to a bowl or plate and set aside to cool
4
Put the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes
5
With a slotted spoon, transfer to a paper-towel-lined plate; leave the bacon fat in the pan
6
Take the skillet off the heat and stir in the mustard and sugar until the sugar is dissolved
7
Add the vinegar and then whisk in the olive oil
8
Season with 1/4 teaspoon salt and pepper to taste
9
Add the bacon and almonds to the salad, pour over the bacon vinaigrette, and toss to coat
10
Serve immediately