Spinach Salad With Bacon and Mushrooms

Spinach Salad With Bacon and Mushrooms

czwartek, 20 lutego 2014

Spinach Salad With Bacon and Mushrooms

Time: 20 mins

Ingredients

• 1 (10 ounce) bag baby spinach
• 4 slices bacon, cut into 1/2-inch pieces
• 1/2 lb cremini mushrooms or 1/2 lb button mushroom, wiped clean, thinly sliced
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1/8 teaspoon salt
• fresh ground black pepper, to taste
• 1/3 cup parmesan cheese, coarsely grated

Directions

• 1 Stem the spinach and place in a large bowl.
• 2 Cover with a paper towel and refrigerate while preparing the rest of the salad.
• 3 In a 9-inch skillet, cook the bacon until crisp.
• 4 Transfer to a paper towel-lined plate.
• 5 Pour off the fat.
• 6 Put the skillet back over medium-high heat and add a tablespoon olive oil.
• 7 Put the mushrooms into the skillet and saute until they are soft and have given up their liquid.
• 8 Remove with a slotted spoon to a plate.
• 9 Put the remaining 2 tablespoons olive oil, lemon juice, mustard and salt into the pan and mix with a spatula to dissolve the mustard.
• 10 Put the bacon and mushrooms into the pan and cook 30 seconds to thicken the juices.
• 11 Pour over the spinach, season with pepper and add the Parmesan.
• 12 Toss and serve.