I have wanted to make the dressing forever, but have never really gotten around to it…until tonight. After all the heavy eating this weekend, I wanted a lighter meal. My sister Emily left half a bag of Spinach in my refrigerator and a bag of Cuties. A citrus salad sounded nice, but that left me needing protein. And a dressing. I decided a hot bacon mustard vinaigrette would be a great dressing, but not so great with the citrus (or it could be, I’ll experiment sometime.)
While bacon is delicious, a food group unto itself in the opinion of many, it is not a good primary protein for me to eat for dinner. Enter the egg. A fried egg can make everything better, always. Xavier raised a skeptical eyebrow at me when I mentioned the egg to him. But his cleaned plate signified to me that he enjoyed it. Although in hindsight, I wish I made two eggs for his salad as he confessed he ate cookies for lunch.
The dressing is very tangy, as it is a vinaigrette, but if you want to turn the tang down, omit the white wine and add a bit more brown sugar. I love tangy, so for me it was perfect. I only made a single egg for both Xavier and myself, but that’s a personal call, if you want two eggs, make two, want four, make four. You can’t go wrong in anyway
Spinach Salad with Hot Bacon Mustard Vinaigrette
- 10 pieces of bacon
- 1 medium shallot; minced
- 1/2 cup red wine vinegar
- 2 tbsp white wine
- 1 tsp Dijon mustard
- 1 tsp yellow mustard
- 11/4 tbsp brown sugar; +/- to taste
- Salt/pepper to taste
- 2 tbsp bacon fat
- 4-8 eggs; fried
- 1/2 red onion; thinly sliced
- Bag/head/bunch of spinach
In a pan, cook the bacon.
Once the bacon is crispy, remove it from the pan and allow to cool on paper towels, absorbing any excess fat.
Once cooled, crumble the bacon into tiny pieces.
While the bacon is cooling, remove all but 2 tbsp of fat from the pan.
Sauté the shallots over a medium-high heat in the remaining bacon fat for about two minutes or until they become very aromatic.
Reduce the heat to medium and add in all the remaining ingredients except the bacon. Mix well.
Be careful to not over salt, as the bacon will add more salt to the dressing.
Once the dressing has been well blended, add the crumbled bacon in, mix well, and set aside.
Assemble the bowls with the spinach, add the red onions and dressing. Set aside.
Fry the desired amount of eggs that have been seasoned with salt and pepper.
Place the egg (s) on top of the spinach and serve.