Spinach Salad With Warm Bacon Vinaigrette

Dairy-Free

Gluten-Free

A flavorful and hearty salad.

By Andrew Zimmern | Experience Life

Makes4 to 6 servings
Prep Time
Cook Time

Ingredients
Directions

Ingredients

6 cups fresh baby spinach, washed, trimmed and dried.
1/2 red onion, sliced very thinly
2 hard boiled eggs, grated
3/4 cup diced Nueske’s (or other high quality and flavorful) bacon
1/4 cup bourbon
3 tbs. brown sugar
3 tbs. Dijon mustard
4 tbs. minced shallots
2 minced garlic cloves
1/4 cup extra virgin olive oil
1/4 cup sherry wine vinegar
3 tbs. minced parsley

Directions

STEP 1

Place a large sauté pan over high heat. Add the diced bacon and sauté until crispy and fat is rendered. Pour off half the fat.

STEP 2

Add the shallots, garlic and mustard to the pan, cooking to soften the shallots.

STEP 3

Add the bourbon and cook until bourbon is evaporated.

STEP 4

Add the sugar, vinegar and oil. Whisk and pull from heat. When the dressing is warm, add the parsley. Season with salt and pepper and adjust the oil-vinegar balance.

STEP 5

Divide the spinach onto 4 to 6 plates. Dress the salads with the vinaigrette and garnish with the onions, diced bacon and grated eggs.

Nutritional information

By Andrew Zimmern

Andrew Zimmern is an Emmy and four-time James Beard Award winning TV personality, chef, writer, teacher and social justice advocate.

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