A salad is a lovely addition to any meal. The crisp texture of the lettuce and the acidity of the vinaigrette are a great palette pleaser.
4 ounces bacon, diced
3 cups baby spinach
1 1/2 cups baby arugula
3 tablespoons toasted pine nuts
2 ounces crumbled blue cheese
4 thin slices red onion
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
Place the bacon in a small, cold skillet. Turn the heat to medium and cook, stirring occasionally, until the fat is rendered and the bacon is crispy.
Remove to paper-towel lined plate.
Combine 3 cups baby spinach and 1 1/2 cups baby arugula. Top with cooked bacon, pine nuts, blue cheese and onion.
For the vinaigrette whisk together extra-virgin olive oil, vinegar, shallot, mustard, salt, and pepper.
Toss and serve.