October 8, 2011

Spinach salad with warm bacon dressing

Bacon Dressing: 5 slices bacon 1 1/2 tablespoons finely chopped shallot 1/2 cup red wine vinegar 2 tablespoons honey mustard, or more to taste Salt and freshly ground black pepper Spinach Salad: 8 cups fresh spinach leaves, stems removed 8 ounces white button mushrooms (about 2 1/2 cups), thinly sliced 1/2 red onion, thinly sliced Directions In a skillet add the bacon and cook over medium heat until crisp. Using a slotted spoon transfer the bacon to a paper towel lined plate to drain. Roughly chop and set aside. Pour off all but 2 tablespoons of fat from the skillet. Heat the remaining fat over medium-high heat, add the shallots and cook for 2 minutes, stirring occasionally. Whisk in the vinegar, desired amount of mustard, and salt and pepper, to taste. Scrape the brown bits from the bottom of the skillet, bring to a simmer, then remove the skillet from the heat. For the salad, in a large salad bowl, toss together the spinach, mushrooms, bacon and onion. Pour the dressing over the salad and toss to combine. Serve warm www.pauladeen.com I actually had the honor of having this salad when I met her last year at the Washington DC Metro Cooking Show, what an amazing woman she is and this salad was amazing I can't wait to make it. :)

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