Bacon Spinach Salad Recipe

Spinach Salad with Bacon

Makes 10 servings

1/2 pound of Fantasma's Finest Bacon of your choice

1 pound spinach leaves

4 hard-cooked eggs, divided

1 pint sliced portobello mushroom

1 pint cherry tomatoes, halved

1/4 red onion, thinly sliced

Creamy Mustard Dressing:

2 warm egg yolks

1 teaspoon salt

1/2 tablespoon black pepper

1 clove garlic, minced

1/2 cup extra-virgin olive oil

1 tablespoon Dijon mustard

5 tablespoons heavy whipping cream

1/4 cup dark balsamic vinegar

Preheat oven to 375° F.

Cover a baking sheet with foil and place a rack in the center. Place bacon slices over rack and bake for 20 minutes for soft bacon and 30 minutes for crispy, crumbly bacon.

In a salad bowl, place spinach, 2 eggs chopped into small dice plus whites of 2 additional eggs, mushrooms, tomatoes and red onion.

For the creamy mustard dressing: In a mixing bowl, mash egg yolks with salt, pepper and garlic to make a paste. Slowly add olive oil to make an emulsion. Add mustard, heavy whipping cream and balsamic vinegar and whisk until well combined.

Toss dressing with spinach salad and serve.

This dressing recipe is inspired by one found in the Creme de Colorado Junior League Cookbook our recipe tester received as a wedding present nearly four decades ago!