title title title title title title title
title title title
Site Navigation
Spinach Salad with Hot Bacon Dressing

Saveur Magazine. Serves 4-6; 15-20 minutes to table

1 pound spinach, washed and trimmed
3-4 eggs, hard boiled(optional)

6 slices roughly chopped strips of bacon
2 shallots, finely chopped or 1/2 cup mild onion
1/3 cup red-wine vinegar
1 Tablespoon Dijon mustard
2 teaspoons sugar
salt and freshly ground pepper to taste
chopped chives to taste
2 Tablespoons fresh chopped savory or parsley

Hard boil eggs and let cool. Peel and roughly chop. Place washed and trimmed spinach in a large mixing bowl. Cook bacon until very crisp. Remove from pan and place on paper towels to drain. Add shallot to bacon drippings and cook until just soft, about 2 minutes. Whisk in vinegar, dijon mustard, sugar, salt and pepper and whisk until heated through. Pour immediately over spinach and toss. Sprinkle with bacon, eggs if using, chives and savory or parsley.