This is a beautiful salad. Love bacon? got it. Love baby spinach? got that too. Love Zinfandel wine? Yup! It’s here.
- 6 tbsp. Zinfandel wine
- 2 shallots, peeled and chopped
- 1 tsp. Dijon mustard
- 12 oz. smoked bacon
- pinch of lemon finishing salt
- 4 bunches baby spinach, stems removed, torn into bite size pieces
- 1/2 cup toasted pecans, coarsely chopped
Combine the wine, shallots and mustard in a medium bowl. Gradually whisk in the oil. set aside.
Cook bacon in a skillet until crisp. Transfer to paper towels, save drippings in pan. Crumble the bacon.
Wash the spinach in ice water and place in a salad spinner to remove all the water. Put in a bowl, add the crumbled bacon. Now warm the drippings in the skillet and take 2 tbsp. out and whisk into the dressing. Toss the salad and sprinkle toasted pecans over the top.
Oh yeah, pour a glass of the Zinfandel and truly enjoy. This salad is great for a barbecue. It will serve 12.