This salad combines spinach, which is so good for you, with bacon, which is just so darn good! When you pour the warm dressing over the spinach, it shrivels just a little bit but is not cooked; it should still taste wonderful and fresh.
5 slices bacon
1 1/2 tablespoons finely chopped shallots
1/2 cup red wine vinegar
1 to 2 tablespoons honey mustard
Salt and freshly ground black pepper
8 cups fresh spinach leaves, stems removed
8 ounces white button mushrooms, thinly sliced (about 2 1/2 cups)
1/2 red onion, thinly sliced
For the dressing, in a skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain. Pour off all but 2 tablespoons fat from the skillet. Heat the remaining fat over medium-high heat and add the shallots; cook for 2 minutes, stirring occasionally. Whisk in the vinegar, desired amount of mustard, and salt and pepper to taste, scraping the brown bits from the bottom of the skillet. Bring
to a simmer; remove skillet from the heat.
For the salad, in a large bowl, toss together the spinach, mushrooms, and onion. Pour the dressing over the salad and toss to combine. Serve warm.
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