SPINACH SALAD WITH BACON VINAIGRETTE (serves 4)
1 bag spinach leaves
6 slices thick cut bacon, chopped
3 cups button mushrooms, sliced
1 large shallot, sliced
1 1/2 TBSP Dijon mustard
1 TBSP red wine vinegar
1 tsp brown sugar
Salt and pepper
Heat a large nonstick pan over medium heat and add the bacon. Cook until crisp, remove with a slotted spoon onto a paper towel lined plate. Scoop out 2 TBSP of the bacon fat from the pan and reserve.
Add the mushrooms and shallots to the pan with the remaining bacon grease, sprinkle with a little salt and pepper. Saute until the mushrooms are tender, about 5 minutes. Remove from the pan and add the reserved 2 TBSP of bacon fat back into the pan. Keeping over medium heat, whisk in the Dijon, red wine vinegar and brown sugar. Season with salt and pepper to taste.
In a large bowl, combine the spinach, bacon, mushrooms and shallots. Pour the vinaigrette over the salad and toss to coat.