A fantastic spinach salad with all the trimmings and a warm bacon dressing to compliment a great meal.
Beyond the normal culinary equipment, you will need a cookie sheet and a baking rack that fits in the cookie sheet.
Spinach, Bacon, Red Onion and Gorgonzola Salad:
One 6-oz. bag of Fresh Baby Spinach
1/4-cup of Red Onion, finely chopped
1 medium size, fresh Tomato, finely cubed
3-oz. of Gorgonzola Cheese, finely cubed
1 cup of home-made Croutons (for the recipe, click here)
4 slices of Baked Bacon, chopped (for the recipe, click here)
3-4 tablespoons of the Drippings from the Cooked Bacon, warm
4 cloves of Garlic, peeled and minced
3 tablespoons of Honey
1/4-cup of Dijon Mustard (Country-style Dijon is best)
1/3-cup of Apple Cider Vinegar
Salt and Ground Pepper to taste (about a teaspoon of each)
Preparation of the Salad:
Once the bacon is done, set it aside, and when it is cool, chop it into pieces.
Mix all of the salad ingredients (except the croutons and chopped bacon) in a bowl and place in the refrigerator. Add the croutons and chopped bacon to the salad, and drizzle the salad dressing on the salad to your preference. Serve immediately while the bacon dressing is somewhat warm.
Preparation of the Bacon Dressing:
Using the bacon drippings left over from cooking the bacon, put 3 tablespoons of the drippings into a small sauce pan. Add the garlic and cook until soft. Add the other dressing ingredients and bring to a boil. Cook for about 1 to 3 minutes. The dressing should be somewhat thick and should coat the back of a spoon.
Reserve any remaining dressing in a container in the refrigerator and use within a week. This dressing is best served either slightly warm or at room temperature.