from Yellow Deer Mustard
The perfect fall and winter salad…great addition to your next festive dinner!
Ingredients
1 lb bag spinach, cleaned and washed
6 strips bacon, cut into ½ inch strips
7 or 8 button mushrooms sliced 1/4″ thick
olive oil
2 Tbsp sherry vinegar
1 ½ Tbsp Yellow Deer Whisky Maple Mustard
Croutons (optional)
Directions
In a large frying pan, render the bacon until crisp and remove to a paper towel lined plate
Drain all but 1 tsp of the bacon fat into a small bowl and return the pan to the heat
Brown the mushrooms in batches adding a little bacon fat when needed
In a warm serving bowl, mound the clean spinach with the cooked bacon and warm mushrooms
In the still hot frying pan, off the heat, stir together the remaining bacon fat with enough olive oil to make up 1/4 cup of fat
Add the sherry vinegar and Yellow Deer Whisky Maple Mustard and whisk to combine
Spoon enough of the warm vinaigrette over the salad to coat it well when tossed together
Serve immediately
Persons: 4
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Nada’s Tips & Tricks: I love salads and am always looking for new ideas…this one is amazing. Add nuts or sliced hard boiled eggs to make it a complete meal. Perfect as a side or starter to a hearty meal or all on its own with a crisp glass of Pinot Grigio (or a tumbler of whisky!).
Contents and images used with permission by Yellow Deer Mustard. https://yellowdeermustard.com/warm-spinach-mushroom-and-bacon-salad-with-whisky-maple-mustard-vinaigrette/