Moutarde Parizot
Poulbot
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La Belle Cuisine - More Salad Recipes

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Wild Rose Honey
Art Print
Campanelli, Dan
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Warm Spinach Salad with
Honey-Mustard Dressing
Beaulieu, Canterbury Hotel, Indianapolis, IN
Gourmet Archives

1/4 teaspoon minced garlic
1 1/2 teaspoons minced shallot
2 tablespoons Dijon-style mustard
1/4 cup honey
1/4 cup red wine vinegar
1/2 cup vegetable oil
1 pound fresh spinach, coarse stems discarded, leaves
washed well and spun dry (12 cups packed)
1/2 pound diced lean bacon, cooked, crumbled
1 cup pecans, toasted lightly

In a small saucepan, whisk together garlic, shallot, mustard, honey
and vinegar; add oil in a stream, whisking, and whisk the dressing until
it is emulsified. Heat dressing over moderate heat until it is warm.
In a large bowl, toss together spinach, bacon, pecans and dressing.
Serves 6.

Featured Archive Recipes:
P. J. Clark's Spinach, Mushroom and Bacon Salad
Wilted Spinach with Smoked Turkey and Mushrooms
Spinach, Pear and Green Bean Salad with
Riesling Dressing
 

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