Salad Dressing Repository - Wilted Spinach Salad Dressing
Yield: 2 Salads
A warm, Bacon dressing made specifically for a Wilted Spinach Salad.
Ingredients
- 1/2 lb bacon (about 8 rashers), sliced into lardons
- 1 small shallot, finely minced
- 1 hard boiled egg, yolks removed and whites finely diced
- 1 tbsp honey or table sugar
- 1/3 cup apple cider vinegar
- 1/3 cup white wine
- 1 heaping tbsp whole grain mustard (like Maille Whole Grain Mustard)
- 7-8 grinds freshly cracked black pepper
Instructions
- Cook the bacon until very crisp and drain on paper towels. Pour off excess grease, but retain two tablespoons.
- Over medium heat, sauté the shallots until translucent. Add the mustard, pepper and honey until blended into the shallots.
- Deglaze the pan with the white wine, scraping up any brown bits from the bottom of the pan and let it sizzle a moment.
- Stir in the apple cider vinegar, then bring the dressing to a simmer. Allow to reduce slightly.
- Blend in the hard boiled egg yolks with a whisk and thicken the mixture. Take the dressing off the heat and allow it to cool slightly.
- Add the diced hard boiled egg whites and the crispy bacon bits to the dressing just before serving.
- Pour the dressing over chilled spinach leaves with sliced mushrooms in a large bowl and toss gently, letting the leaves wilt slightly. Serve immediately.
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