Yield: 1 servings
Measure | Ingredient |
---|---|
5 slices | Lean bacon; chopped fine |
2 tablespoons | Minced shallot |
½ cup | Finely chopped apple |
2 tablespoons | Cider vinegar |
1½ cup | Unpasteurized apple cider |
1 teaspoon | Dijon-style mustard |
1 tablespoon | Olive oil |
1 pounds | Fresh spinach; coarse stems |
\N \N | ; discarded and the |
\N \N | ; leaves washed well |
\N \N | ; and spun dry |
In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat, stirring, for 1 minute, add the vinegar, the cider, and salt and pepper to taste, and boil the mixture, stirring occasionally, for 8 to 10 minutes, or until it is reduced to about ½ cup. Whisk in the mustard, the oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon.
Serves 4.
Gourmet October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.