Yes, this is a salad post. Despite what you may think, I do eat things other than cookies, french toast casseroles, and hearty beef stews. I do appreciate plenty of greenery in my life.
My husband claimed this salad was 'as good as it gets.' I'm not sure if he meant as good as it gets in life, or as good as it gets as far as salads go. Regardless, he loved it. I did too. The dressing has a nice bite to it that goes really well with the sweet flavor of the goat cheese.
5 pieces bacon
6-7 cups spinach
2 hard boiled eggs, chopped
2 fresh tomatoes, chopped and seeded
2 cups chopped mushrooms
Fresh goat cheese, crumbled
2 tablespoons bacon fat
2 shallots, finely chopped
1/2 cup red wine vinegar
1 1/2 tablespoon dijon mustard (more or less to taste)
1 tablespoon honey
1 tsp sugar
Start by cooking the bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and transfer to a plate with a paper towel. Keep the skillet over medium heat, and reserve the fat from the bacon. Meanwhile, assemble the salad. In a large bowl, combine the spinach, egg, tomatoes, and mushrooms. Roughly chop the bacon and add to salad. Set aside.
Pour out all but about 2 tablespoons of the bacon fat. Return to medium heat, and tossed in the diced shallots. Cook for about 2 minutes, stirring occasionally.
Add the red wine vinegar, mustard, and honey. If you need to sweeten it up a bit more, add the sugar. Add salt and pepper to taste. Remove from heat.
Roughly chop the bacon and add it to the salad. Top with fresh crumbled goat cheese. Pour the dressing over the salad, and serve warm.