Baby spinach and shaved Brussels Sprouts wilted with a warm Dijon bacon vinaigrette.
Ingredients
Servings
Warm Dijon Bacon Vinaigrette | Serves 4
- 3 tbsps Bacon Drippings
- 1/4 cup Shallots, minced
- 2 tbsps Sugar
- 1/4 cup Apple Cider Vinegar
- 6 tbsps Frenchs ® Dijon Mustard
- 1/2 tsp Salt
- 1/4 tsp McCormick Culinary ® Black Pepper, Table Grind
Spinach and Brussels Sprout Salad | Serves 4
- 4 cups Baby Spinach
- 4 cups Brussels Sprouts , shaved
- 1 cup Shitake Mushrooms, roasted, warm
- 1/4 cup Cashews, roasted
- 1/4 cup Bacon, cooked, crumbled
- 4 tsps Scallions, slivered
Procedure
Warm Dijon Bacon Vinaigrette
- In a sauté pan over low heat warm bacon drippings. Add shallots and sauté until fragrant. Remove heat and transfer to bowl.
- Add sugar and vinegar. Whisk to dissolve sugar. Add mustard, salt, and pepper and whisk until well mixed. Hold warm for service.
Service
- For each serving, toss 1 cup each spinach and brussels sprouts with 3 tablespoons warm bacon vinaigrette.
- Plate as desired. Top with 1/4 cup warm mushrooms, and 2 tablespoons each cashews and bacon. Garnish with 1 teaspoon scallions. Serve warm.
Chef's Tip!
Add grilled chicken or steak to this salad for a more substantial portion.
- Recipe type: Salads Lettuce Wraps and Side Salads
