Wilted spinach salad with warm apple cider and bacon dressi
1 servings
Ingredients
| Quantity | 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 |
| ; discarded and the | ||
| ; leaves washed well | ||
| ; and spun dry | ||
Directions
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.