For the Salad:
4 cups fresh spinach, rinsed
1 cup grape tomatoes
½ cup sliced mushrooms
½ red onion, sliced
½ cup grated sharp cheddar cheese
For the dressing:
2 pieces bacon, diced small
2 tablespoons Extra Virgin Olive Oil
½ red onion, diced
1 teaspoon fresh minced garlic
1 pinch fresh cracked white pepper
1 pinch sea salt
1 splash chicken stock
2 tablespoons Honey mustard
In a salad bowl, assemble spinach, grape tomatoes, mushrooms, and sliced red onions, and cheddar cheese.
Preheat sauté pan, add olive oil, bacon, garlic & diced onions. Cook on high heat until garlic & onions start to become translucent and bacon becomes crispy. Deglaze the pan with the chicken stock; add the honey mustard, salt & white pepper. Simmer for about a minute. If you want the dressing thinner, add a little more honeymustard until it is the consistency that you desire.
When you are ready to serve the salad, pour mixture over the salad and lightly toss. Enjoy!for updates.
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