A few weeks ago, while at my grandfather's, I had a delicious spinach salad with warm bacon vinaigrette. I thought about how awesome this was as a paleo-friendly lunch and vowed to recreate it.
I actually had meant to peel hard-boiled eggs for this as well but I am the worst egg peeler ever. Or maybe I am the worst hard-boiled egg cook ever? I don't know. Something I do is just terribly wrong and the eggs come apart and the peel comes off in teeny tiny pieces. Needless to say, after just one egg, I quit. But if you are en expert in the field of egg-peeling and you want a salad that is a bit heartier, add some eggs.
The original salad also had the raw mushrooms but I love them cooked. However, if you want this to be a bit quicker you can skip sauteeing them. You could even keep the shallots raw for that matter. Make it your own!
WARM BACON AND SPINACH SALAD
for the salad:
6 slices of bacon
8 oz. sliced baby bella mushrooms
1/2 Tbsp. EVOO
2 shallots, sliced
5 oz. baby spinach
for the vinaigrette:
2 Tbsp. reserved bacon fat
2 Tbsp. red wine vinegar
1/2 tsp. raw honey
1/2 tsp. Dijion mustard
salt and pepper, to taste
In a skillet, fry bacon until crispy. Set aside to cool a bit. While bacon is cooking, heat EVOO in seperate pan. Cook mushrooms until soft for about 5 minutes.
In bacon fat, saute shallots for about a minute. Use a slotted spoon and set aside.
Crumble bacon onto spinach. Add mushrooms and shallots.
Combine all ingredients for vinaigrette. Toss with salad.