Bacon Spinach Salad
Bacon Spinach Salad
Our Bacon Spinach Salad has all your favorites; peppered bacon, avocado, goat cheese and hard boiled eggs. So good you’ll forget it’s healthy for you!
INGREDIENTS
- 8 cups baby spinach (6 oz.)
- 1 cup Hermann Wurst Haus Hickory Smoked Peppered Bacon cooked and crumbled (about 12 slices)
- 1 cup thinly sliced mushrooms (8 oz.)
- 1 medium carrot shaved into thin ribbons with a vegetable peeler
- ½ cup crumbled goat cheese (2 ½ oz.)
- 1 large avocado diced
- ½ cup chopped toasted walnuts
- 2 hard-boiled eggs quartered lengthwise
- Walnut Dressing recipe follows
Walnut Dressing
- ¼ cup champagne vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic minced
- 2 teaspoons minced shallots
- 2 teaspoons chopped Italian parsley
- ½ cup walnut oil
- Salt
- black pepper Freshly ground
INSTRUCTIONS
BACON SPINACH SALAD
- Divide the spinach among 4 salad plates. Evenly distribute the bacon (try not to eat it), mushrooms, carrots, goat cheese, and avocado among each plate. Top with walnuts and 2 pieces of egg. Drizzle salad with Walnut Dressing and serve.
Walnut Dressing
- In a small bowl, combine the vinegar, mustard, garlic, shallots, and parsley. Add the oil in a slow steady stream, whisking constantly to emulsify. Do not add the oil too quickly or the dressing will separate. Season with salt and pepper to taste. Keep refrigerated until ready to use.
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