Recipe Description
Recipe Submitted by: Hampton’s Foodie
Spinach salad with warm candied bacon dressing
Ingredients
8 ounces young spinach
2 large eggs
8 pieces thick-sliced candied bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon brown sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced(optional)
3 ounces red onion (1 small), very thinly sliced
1small can of garbanzo beans
Directions:
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside. Hard boil the 2 eggs remove and peel off the shell. Slice each egg into 8 pieces and set aside. While the eggs are cooking, place bacon on a cooling rack and cover top side with brown sugar then place the rack on top of a cookie sheet lined with tin foil and bake on 425 for 15 min until dark and crunchy. Reserve 3 tablespoons of the rendered fat. Crumble the bacon and set aside. Rinse can of garbanzo beans and dry off with paper towels then toss in 1 tablespoon of EVOO and salt & pepper. Bake on cookie sheet at 425 for 20 min until crispy then set aside and use for topping. Transfer the bacon fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. Add the mushrooms(optional)and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
Enjoy
Hamptons Foodie
East Hampton,Ny
