This salad combines bacon with mixed green and a sweet tangly flavored warm bacon vinaigrette dressing which is wonderful for someone like me who don’t like to eat cold salad in winter.
Ingredients for 2 servings
100g mixed green or baby spinach, pre-washed
2 slices bacon, cut into small pieces
¼ cup finely chopped shallots
1-1/4 tablespoons white wine or cider vinegar
¾ tablespoons honey
½ teaspoon Dijon mustard
salt & black pepper
4 pieces white button mushrooms, thinly sliced
2 soft boiled eggs, thinly sliced or cut into wedges
Place the bacon in a frying pan over medium heat until cooked. Transfer to a bowl and cut into small pieces.
Add the shallots to the same frying and cook until softened. Add to the bowl with the bacon. (Optional: add the mushrooms and slightly cook through)
Whisk together the vinegar, honey, mustard, salt & pepper in a bowl. Add the bacon and shallots to the dressing. Then add the greens (and mushrooms) and toss to coat evenly.
Divide the salad into 2 bowls, (optional: evenly divide the eggs) and serve immediately.