Print Friendly Recipe
- With Warm Apple Cider and Bacon Dressing
- Kate Ransdell
- 5 slices of lean bacon, chopped fine
- 2 tbsp (30 ml) minced shallot
- 1/2 cup (125 ml) finely chopped apple
- 2 tbsp (30 ml) cider vinegar
- 1-1/2 cups (350 ml) unpasteurized apple cider
- 1 tsp (5 ml) Dijon-style mustard
- 1 tbsp (15 ml) olive oil
- 1 lb (.5 kg). fresh spinach and other ingredients to make your favorite spinach salad
- In a large skillet cook the bacon over moderate heat, turning it until it is crisp; transfer it to paper towels to drain and discard all but 2 tbsp (30 ml) of the fat.
- In the remaining bacon fat in the same skillet, cook the shallot and apple over moderate heat, stirring for 1 minute.
- Add the vinegar, cider, salt and pepper to taste, and boil the mixture, stirring occasionally, for 8 to 10 minutes or until it is reduced to about 1/2 cup (125 ml).
- Whisk in the mustard and oil, and salt and pepper to taste.
- In a large bowl, toss spinach with warm dressing until it is just wilted.
- Sprinkle the bacon on top and add other of your favorite ingredients, such as chopped egg or croutons.
- My Mom used to make a wilted spinach salad but I don't remember it having apples in it. I will ask her how she made her hot bacon dressing. It probably had sugar and corn starch mixed with vinegar.
This recipe is from the October 1994 issue of "Gourmet" magazine.
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