Spinach Salad with Bacon, Mushrooms, and Warm Shallot Vinaigrette

I really don't like to give recipes for salads because, really, all they consist of are a bunch of ingredients that you like thrown in a bowl together. But this dressing is REALLY good. It has the creamy texture from the mustard and the tang from the vinegar. I am not sure where I originally got it from, but I know that I have tweaked it according to our tastes. When I want to cheat with the bacon, I just buy a box of that already-cooked bacon; but of course the real stuff is better! Amounts of ingredients are flexible - add as much or as little of something as you like!

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.