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Spinach Salad With Warm Bacon Vinaigrette

  • Makes 4 to 6 servings
  • Prep Time
  • Cook Time

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.

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Andrew
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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