She Strengthens

Savory Spinach Salad with a Twist

When it comes to spinach salads, we often stick to traditional recipes. But what if we told you that a simple swap in the dressing could elevate this classic dish to new heights? Say goodbye to olive oil and hello to the rich flavor of bacon fat.

The Secret to Perfect Bacon

Before we dive into the recipe, let’s talk about the star of the show: the bacon. To make cutting easier, chill it in the freezer for 20-25 minutes until it firms up. This simple trick will make all the difference in the world.

A Flavorful Vinaigrette

Now, let’s talk about the dressing. By using the fat rendered from the bacon, we create a vinaigrette that’s packed with flavor. Combine this with red wine vinegar, brown sugar, Dijon mustard, and a pinch of salt and pepper, and you’ve got a dressing that’s both tangy and rich.

The Recipe

Yield: 6 servings
Difficulty: Easy
Total Time: 15 minutes
Active Time: 15 minutes

Ingredients:

• 9 ounces thick-sliced smoked bacon, diced
• 1 medium shallot, minced
• 1/2 cup red wine vinegar
• 1 1/2 teaspoons packed light brown sugar
• 3/4 teaspoon Dijon mustard
• Kosher salt
• Freshly ground black pepper
• 2 pounds spinach, washed and torn into bite-size pieces
• 3/4 cup toasted pecans, coarsely chopped

Cooking the Bacon

Heat a large frying pan over medium heat and cook the bacon until browned and crispy, about 4 minutes. Remove the bacon from the pan and set it aside, reserving 3 tablespoons of the fat.

The Final Touches

Add the shallot to the pan and cook until fragrant, about 30 seconds. Whisk in the vinegar, brown sugar, and Dijon mustard, and season with salt and pepper. Combine the spinach, reserved bacon, and pecans in a large bowl, and toss with the vinaigrette. Serve immediately.

The Perfect Pairing

Looking for the perfect wine to pair with this dish? Try the Niklas Sauvignon Blanc from Alto Adige, Italy. This crisp and refreshing wine has the tartness and pungency to balance the rich flavors of the bacon and spinach.