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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat, stirring, for 1 minute, add the vinegar, the cider, and 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. Whisk in the mustard, the oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon.
Serves 4.
| Ingredients:
5 Slice(s) Lean bacon, chopped fine
2 Tablespoon(s) Minced shallot
1/2 Cup(s) Finely chopped apple
2 Tablespoon(s) Cider vinegar
1 1/2 Cup(s) Unpasteurized apple cider
1 Teaspoon(s) Dijon-style mustard
1 Tablespoon(s) Olive oil
1 Pound(s) Fresh spinach |
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