A wilted spinach salad gently “cooks” the leaves with a warm vinaigrette and is delightful to the eye and palette.
2 slices bacon, diced
4 sliced scallions, green tops included
2–3 tablespoons olive oil
2 tablespoons champagne vinegar
a pinch of coarse salt
a few cranks on the pepper mill
6 cups baby spinach
2 cups, about 6 ounces, button mushrooms, washed, woody stems removed and thinly sliced
½ cup thinly sliced red onions, rinsed and dried
16 cherry tomatoes, halved
¼ cup blue cheese crumbles
Place the bacon in a cold pan over medium-high heat and cook until crisp, stirring occasionally.
Stir in the scallion and cook until wilted, about 2 minutes.
Add the olive oil, vinegar, salt and pepper and whisk.
Place the spinach, mushrooms, onions and tomatoes in a salad bowl.
Whisk the hot dressing one more time and pour over the salad.
Toss and top with the blue cheese.
Use as much olive to the bacon fat to make 1/4 cup.
The best way to cook bacon is in a cold pan to prevent sticking and browns evenly. Place the bacon in the pan and cook over medium-high heat, stirring frequently.
Keywords: warm salad, spinach salad, spinach, bacon, mushrooms, spinach and bacon salad, dairy-free, gluten-free, bacon vinaigrette, warm vinaigrette, salad dressing, warm salad dressing