Spinach Salad with Warm Bacon Vinaigrette
Serves 4 to 6
I love spinach salads, and this recipe is no exception. The warm dressing lightly wilts the greens, providing a different texture than the usual salad. If desired, you can use less bacon since just a little adds a lot of flavor. Serve this quick and easy salad as a side dish or a main dish for a light lunch. For a different but equally delicious Pennsylvania Dutch version, see the similar and related recipes links.
- 10 ounces baby leaf spinach
- 1 teaspoon plus 4 tablespoons olive oil, divided
- 3 slices bacon
- 4 tablespoons balsamic or red wine vinegar
- 1/2 cup finely chopped onion
- Salt and pepper to taste
- 3 tablespoons mild goat cheese, crumbled
Rinse and dry spinach if not prewashed. Refrigerate until use. Heat a medium fry pan over high heat. Add the 1 teaspoon olive oil and heat. Add the bacon slices and fry just until crispy. Remove from pan and drain on paper towels. Break into small pieces. Drain off all but a thin coating of bacon grease from the pan. Return pan to a medium-high burner. Add the vinegar and remaining olive oil. Cook until boiling, then add the onions. Continue to cook until slightly reduced, about 3 minutes. Taste for seasoning and remove from heat. Place the spinach in a large bowl. Pour some of the warm dressing over the greens, tossing and adding more as needed to lightly coat the greens. Add the bacon, salt, pepper and cheese; toss again. Serve immediately.
Notes: I like my salads to be more acidic than some people. After tasting the dressing, if it is too vinegary for you, add a little more olive oil. Extra dressing can be refrigerated for up to 5 days and reheated before using.