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Spinach Salad With Warm Bacon Vinaigrette

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


  • 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


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.
Add the shallots, garlic and mustard to the pan, cooking to soften the shallots.
Add the bourbon and cook until bourbon is evaporated.
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.
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 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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