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Spinach Salad with Hot Bacon Dressing

This recipe was featured on
"You're the Chef" episode #507.
Buy this episode from WVIA.

Yield: four salad portions


1/2 lb. bacon, cooked crisp, fat saved, chopped coarsely
1/4 c. shallots, chopped fine
1 Tbsp. bacon fat
1 tsp. black peppercorns, fresh ground
1/4 c. olive oil, extra virgin
1/2 c. sherry wine vinegar
1/4 c. granulated sugar
1 Tbsp. Dijon mustard

8 c. fresh baby spinach, trimmed and washed
2 each eggs, hardboiled, yolks and whites separated and chopped fine

Dressing procedure:
Sweat the shallots, bacon fat and peppercorns in a medium saucepan over medium heat until the shallots are transparent.

While over the heat, whisk in the olive oil, vinegar and sugar. Increase the heat to high and whisk until the sugar dissolves completely.

Whisk in the Dijon mustard until completely dissolved.

Salad procedure:
Toss dressing with the spinach just before serving. Plate and garnish with the chopped eggs.