Spinach Salad with Bacon, Mushrooms, and Warm Shallot Vinaigrette
from Colleen's Kitchen
Makes about 8 servings
1 bag baby spinach, washed and dried
8 ounces sliced mushrooms
about 10 ounces bacon, cooked and chopped
1 medium shallot, minced
1 tablespoon olive oil
3 tablespoons Dijon mustard
3 tablespoons Balsamic vinegar
2/3 cups good quality extra virgin olive oil
kosher salt and coarse ground black pepper
Combine spinach, bacon, and mushrooms in large salad bowl.
Heat 1 tablespoon olive oil in small skillet over medium heat. Add shallot and cooked until slightly tender, 3-5 minutes.
Combine mustard, vinegar, and shallots in small bowl. Slowly whisk in 2/3 cup olive oil. Season to taste with salt and pepper.
Heat dressing in microwave 20-30 seconds. Either toss dressing with spinach mixture or serve dressing alongside.