spinach-gorganzola salad

Ingredients

• Servings: 4
• 1/3 cup balsamic vinegar
• 2/3 cup extra virgin olive oil
• 2 tablespoons dijon mustard
• salt and pepper to taste
• 1/4 cup pine nuts
• 1 pound thickly sliced honey-smoked bacon
• 2 bunches baby spinach leaves
• 1/4 cup crumbled gorgonzola cheese
• 1 medium red onion, quartered and thinly sliced

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a small bowl, whisk together the balsamic vinegar, olive oil, mustard, salt and pepper to make the dressing. set aside.
• place the pine nuts in a dry skillet over medium heat. cook and stir for a few minutes, just until they are fragrant and lightly toasted. set aside to cool.
• cook bacon in a large skillet over medium-high heat until evenly browned and crisp. remove bacon to paper towels to drain. reserve a thin layer of bacon grease in the pan. stir in about 1/4 cup of the dressing, and turn the heat to medium. add the onions; cook, stirring occasionally, until caramelized, about 20 minutes.
• reduce the heat to low, and crumble the bacon into the pan. stir in the remaining dressing, and heat through.
• place the spinach in a large bowl. pour the warmed dressing with bacon and onion over the spinach, then sprinkle with pine nuts and gorgonzola cheese.