A bright pile of baby spinach leaves with slivers of red onion, thinly sliced white mushrooms, hard-cooked egg and tiny bits of bacon rendered in a pan until crisp and salty and perfect, whisked with a pinch of Dijon and red wine vinaigrette in a skillet to make a quick, hot dressing that you pour over the salad, gently wilting the onion, spinach and mushrooms and leaving you wondering why you don’t make this every week of the year.
Spinach Salad with Warm Bacon Vinaigrette

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