Ingredients
For the salad:
- 8 handfuls spinach, tough stems removed, leaves coarsely chopped (200g)
- 2 tablespoons extra-virgin olive oil, divided
- 50 g diced smoked bacon
- 250 g mixed mushrooms (such as shiitake, king oyster, oyster and cremini), sliced
- Sea salt and freshly ground pepper, to taste
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons dry red wine
- 1 shallot, finely chopped
Instructions
- In a large serving bowl, add the spinach.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the bacon cook, stirring, until the bacon is crisp, 6-7 minutes. Add mushrooms, season with salt and pepper and cook, stirring, until the mushrooms are tender, 5 to 7 minutes. Remove from heat.
- Meanwhile, in a medium saucepan, bring the olive oil, vinegar, red wine and shallot to simmer. Season with salt and pepper.
- Immediately pour the warm vinaigrette over the spinach mixture and toss to coat. Add mushroom bacon mixture and toss again to combine. Serve while still warm.
- Enjoy!
Nutrition
Notes
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