Spinach Salad with Warm Bacon Dressing
This Spinach Salad with Warm Bacon Dressing combines baby spinach, crispy bacon, mushrooms, eggs, shallots, cider vinegar, honey, Dijon mustard, and black pepper.
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Servings: 4
Ingredients
- 8 slices bacon cut into 1/2-inch pieces
- 1/4 cup shallots finely chopped, from 1 to 2 shallots
- 2 1/2 tbsp cider vinegar
- 1 1/2 tbsp honey
- 1 1/2 tsp Dijon mustard
- Heaping 1/4 tsp salt
- Freshly ground black pepper to taste
- 6 oz baby spinach about 8 cups
- 8 oz white button or baby bella mushrooms thinly sliced, about 2 cups
- 3 hard-boiled or soft-boiled eggs thinly sliced or cut into wedges
Instructions
- Place the bacon pieces in a medium nonstick skillet.
- Cook the bacon over medium heat for 8 to 10 minutes, stirring occasionally, until crisp.
- While the bacon is cooking, prepare the dressing base.
- In a large mixing bowl, whisk together the cider vinegar, honey, Dijon mustard, salt, and freshly ground black pepper.
- Set the dressing base aside.
- Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate.
- Carefully pour the rendered bacon fat into a heatproof bowl.
- Return 4 tbsp of the bacon fat to the skillet.
- Discard the remaining bacon fat or reserve it for another cooking use.
- Add the finely chopped shallots to the skillet with the reserved bacon fat.
- Cook the shallots over low heat for 1 to 2 minutes, stirring frequently, until softened.
- Do not allow the shallots to brown.
- Add the warm bacon fat and softened shallots from the skillet to the vinegar mixture.
- Whisk until the dressing is fully combined.
- Add the baby spinach and sliced mushrooms to the bowl with the warm bacon dressing.
- Toss gently until the spinach and mushrooms are evenly coated.
- Taste and adjust the seasoning with additional salt and black pepper, if needed.
- Divide the dressed spinach and mushrooms evenly among 4 plates or bowls.
- Top each serving with the sliced or wedged boiled eggs.
- Divide the cooked bacon evenly among the salads.
- Serve immediately while the dressing is warm and the bacon is crisp.
Notes
To make this Spinach Salad with Warm Bacon Dressing gluten free, verify that the bacon is labeled gluten free, as some brands may contain gluten-based flavorings or additives.
Use a certified gluten-free Dijon mustard and cider vinegar.
Confirm that the honey, salt, and black pepper are free from cross-contamination if preparing the salad for a strict gluten-free diet.
Prepare the salad with clean utensils, a clean skillet, and a clean mixing bowl to avoid contact with gluten-containing ingredients.
Serve with gluten-free bread, gluten-free crackers, or a certified gluten-free protein if pairing with additional sides.