Warm Spinach Salad with Raspberry Mustard Dressing
Warm Spinach Salad with Raspberry Mustard Dressing
Submitted by Chef John Vander Jagt
Salads
Ingredients
- 1 cup spinach
- 2 strips bacon
- 4-5 raspberries
- 1 teaspoon wholegrain mustard
- salt and pepper
Directions
A cupcake muffin pan will work really well to make the bacon rings. Flip the cupcake pan upside down, spray the bottom of the pan with cooking spray. Wrap the bacon around the cup bottom. Place a pan under the cupcake pan to catch the bacon fat. Bake until the bacon is cooked—not overcooked but still soft. Save the fat for the dressing. Let cool for a minute before you remove the bacon.
While the fat is still warm combine together with the Raspberry balsamic vinegar and mustard.
Place the spinach on a plate or a bowl. Place rings on spinach and top with raspberries and the Onion Balsamic Jam. Drizzle the Raspberry Mustard dressing over the salad.
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