Spinach: Salad with Maple Balsamic Bacon Vinaigrette
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Cooking tools:
- Serving bowl
- Chef's knife
- Cutting board
- Skillet
- Pot
- Saucepan
- Whisk
- Measuring spoon
- Measuring cup
- Stove
- Paper towel
- Refrigerator
Ingredients
- 8 c. baby spinach, washed and stems removed
- 4 slices center-cut bacon cooked and finely crumbled, <b>divided</b>
- 1 Tbls. shallot, minced (for garnish)
- 8 oz. mushrooms, thinly sliced
- 2 hard-boiled eggs, optional
- 4 Tbls. maple balsamic (or ratio: 2 regular balsamic to 1 maple syrup)
- 2 Tbls. red wine vinegar
- 2 slices cooked bacon, crumbled
- ½ t. salt
- 1 Tbls. shallot, finely minced
- fresh ground pepper, to taste
- 1 t. Dijon mustard
- 4 Tbls. extra virgin olive oil
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