SPINACH SALAD WITH APPLES & WARM BACON VINAIGRETTE
Serves 4 to 6 as a starter salad
1 bunch fresh spinach, stemmed, washed well & dried (about 4 packed cups)
1 Washington Fuji apple, cored and thinly sliced
Warm Bacon Vinaigrette
1/4 cup finely diced raw bacon
1/4 cup finely diced red onion
1/4 cup thinly sliced shitake mushrooms, stemmed (optional)
2 tsp. Dijon mustard
1/4 cup Dish D'Lish Sweet Onion Rosemary Sauce
2 tablespoons red wine vinegar
2 Tbsp. extra virgin olive oil
Place spinach and apples in a large bowl and refrigerate until ready to dress.
In a small non-stick pan cook the bacon over medium-high heat until
half done—about 2 – 3 minutes. Add onions and mushrooms; cook until
onion is barely tender, about 1 minute.
In a small bowl whisk together remaining dressing ingredients and
then stir into pan. Immediately remove from heat and pour over spinach
and apples. Toss until salad is well coated with dressing. Serve
immediately.
Source: Kathy Casey
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