Another wonderful summer time salad. I love salads with a warm dressing which gently softens the greens. Just imagine the flavors and textures of this salad. The chewiness of the spinach, the saltiness of the bacon bites, the crunch of the red grapes and the creaminess of the blue cheese. Yes, it is an amazing salad.
5 slices bacon, roughly chopped
1/4 cup white wine vinegar
1 t. honey
1 t. Dijon mustard
kosher salt and freshly ground black pepper
2 T. extra virgin olive oil
1 pound spinach, tough stems removed
2 cups seedless red grapes, halved
4 oz. blue cheese, crumbled (about 3/4 cup)
Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 - 11 minutes. Remove to drain on paper towels, reserving the drippings in the skillet.
Whisk in the vinegar, honey, mustard and 1/4 t. salt and pepper into the drippings. Slowly whisk in the olive oil until emulsified.
Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss. Season with salt and pepper.
Garnish with croutons if desired.
From Food Network Magazine March 2014
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