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I grew up on a farm in rural Georgia, and we didn’t eat a lot of cold salads. However, this salad, which was served warm, was a Southern favorite.

8 cups spinach, washed and drained
6 strips of bacon, roughly cut
1/4 cup chopped shallots or sweet onion
1/3 cup vinegar (champagne, sherry or chardonnay – all will work well)
1 T. Dijon mustard
2 t. sugar
Sea salt (I prefer fleur de sel for this recipe.)
Freshly ground pepper

You will also need:
Large bowl
Slotted spoon

Place the spinach leaves into a large bowl and set aside.

Saute the bacon in a skillet until crisp. Remove the bacon with a slotted spoon and set it aside, reserving the drippings.

Saute the shallots or onion in the drippings until they are translucent and soft. Add the vinegar, mustard and sugar and cook together for about 1 minute. Add sea salt and pepper to taste.

Pour the warm dressing over the spinach. Add the crispy bacon bits. Serve immediately.

Serves 4-6 people.

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