Spinach and Strawberry Salad with Warm Bacon Vinaigrette
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Ingredients
- 5 ounces baby spinach
- 1 1/2 cups sliced strawberries
- 1 medium shallot, thinly sliced
- 1 tablespoon sliced almonds
- 4 slices bacon, chopped
- 1 teaspoon whole-grain mustard
- 1 teaspoon sugar
- 2 1/2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
Method
Directions
Put the spinach, strawberries and shallots in a large bowl.- Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes. Transfer to a bowl or plate and set aside to cool.
- Put the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate; leave the bacon fat in the pan.
- Take the skillet off the heat and stir in the mustard and sugar until the sugar is dissolved. Add the vinegar and then whisk in the olive oil. Season with 1/4 teaspoon salt and pepper to taste.
- Add the bacon and almonds to the salad, pour over the bacon vinaigrette, and toss to coat. Serve immediately.
Original page
Photographed from Lucy's collection.
