This is a Frenchstyle spinach salad that should satisfy even the meatlovers at the table Features bacon lardons which are simply croutonsize pieces of slab bacon fried until crisp on the outside and chewy on the inside
Prep Time
6
Dificult
Medium
Servings
6 servings
Ingredients
Instructions
Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large
deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
In a small
dry skillet
toast curry powder over medium heat
stirring often
until fragrant
about 30 seconds. Remove from heat.
In a medium bowl
whisk together the vinegar and mustard. Add oil in a thin stream
whisking constantly
until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
In a large bowl
toss together the bacon
spinach
mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.
