Spinach Salad with Honey Dijon Vinaigrette
Salad, Side Dish
baby spinach leaves
cooked and crumbled
large hard boiled eggs
crumbled feta cheese
sliced baby portabella mushrooms
Granny Smith apple
cored and thinly sliced
medium red onion
Honey Dijon Vinaigrette:
apple cider vinegar
grated onion or 1/4 tsp onion powder
Freshly cracked black pepper to taste
canola or vegetable oil
In a non-stick skillet over medium high heat melt the honey, butter and sugar together.
Add the pecans stirring constantly until mixture has reduced and the pecans are completely coated for around 3-5 minutes.Pour onto a silpat or non-stick surface to cool then break apart.
Arrange the spinach, bacon, egg, feta, mushrooms, apple and onion in a large salad bowl .
In a medium-size mixing bowl whisk together the honey, vinegar, Dijon, bacon drippings, onion, garlic salt and pepper.
Drizzle the oil slowly in a steady stream whisking constantly until emulsified and thickened.
Toss salad lightly with vinaigrette just before serving and serve extra on the side. (Makes 1 1/2 cups)
The vinaigrette can be made in advance, if desired. Store chilled in an air tight container and shake well before serving.