Spinach, Mushroom, & Fennel Salad & Warm Bacon Vinaigrette Recipe – Sunset Magazine
Spinach, Mushroom, and Fennel Salad with Warm Bacon Vinaigrette
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Ingredients
- 3 qts. (7 to 8 oz.) lightly packed baby spinach
- 3 large eggs, hard-cooked and cut into wedges
- 5 ounces mushrooms, thinly sliced
- 5 ounces good-quality thick-cut bacon
- 2 tablespoons canola oil
- 2 tablespoons extra-virgin olive oil
- 1 large head fennel (about 4 in. wide), trimmed and thinly sliced
- 2 1/2 tablespoons minced shallot
- 1 1/2 teaspoons roughly chopped fresh thyme leaves
- 2 1/2 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- About 1/2 tsp. kosher salt
- About 1/2 tsp. freshly ground black pepper
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