Spinach Salad with Warm Shallot Dressing

For the most part, Ryan is really easy going when it comes to my meal planning. Since I dedicate time and energy to thinking and planning ahead, he is very respectful with whatever ends up on the dinner table. However, there are occasional days when he has a craving for something in particular, and when that happens, my meals don't stand a chance! 

The other night he had a hankering for bacon. I know, surprise, surprise! Since we happened to have bacon in the refrigerator and an abundance of spinach in the garden, I figured a spinach salad would settle his bacon cravings, my green vegetable needs and allow me to play around with a new salad dressing. That it did!

I am not a huge meat eater, as we all know, so I decided to make this again a few days later without the bacon for my vegetarian followers. I have to say the dressing is what makes this salad so amazing - with or without bacon!

To put my healthy spin on this salad, I removed most of the bacon fat before sauteing the shallots and left out the hard-boiled egg and croutons. I then added fresh vegetables (mushrooms, radishes and chives) and reduced the oil in the salad dressing. If you are not a huge mustard fan, you can cut back on the amount of mustard. Adjust the flavors to your liking! Enjoy!

Spinach Salad with Warm Shallot Salad Dressing (Vegetarian option)

Yields: 4 servings
Prep Time: 5 minutes

Cook Time: 5-7 minutes

4 cups fresh spinach
1/2 cup radishes, thinly sliced
1 cup mushrooms, sliced
1/4 cup chives, roughly chopped

1 teaspoon butter or 1 teaspoon bacon fat from 4 slices of bacon

1 medium shallot, finely chopped (about 1/3 cup)

1 1/2 - 2 tablespoons Dijon whole grain mustard (amount depends on strength of mustard)

2 tablespoons balsamic vinegar

1/3 olive oil

salt and pepper to taste

agave or honey to taste

Option 1 (Vegetarian)

For a vegetarian version, melt 1 teaspoon of butter in a small saute pan over medium-low heat. Add in the shallot and saute for 5-7 minutes until the shallot is translucent and soft.

In a medium bowl, mix the cooked shallots, mustard, vinegar, salt and pepper together and slowly pour in the olive oil while whisking with your other hand. Add agave or honey to taste if you like a sweeter dressing. 

Option 2 (Non-Vegetarian)

If making a non-vegetarian version, saute the slices of bacon in a large pan over medium heat. Render the bacon until crispy, remove from the pan and set aside. Pour out the excess fat, keeping about a teaspoon. Then add in the shallot and saute for 5-7 minutes until the shallot is translucent and soft.

In a medium bowl, mix the cooked shallots, mustard, vinegar, salt and pepper together and slowly pour in the olive oil while whisking with your other hand. Add agave or honey to taste if you like a sweeter dressing.