the ultimate winter salad. it’s warm, it’s semi healthy, and most importantly delicious. i have to admit, i wasn’t completely sold on trying to make a warm spinach salad because most of the recipes i found seemed so plain and boring. brian was “seeing the vision” for this salad and said if i committed to making the dressing portion he would take care of rest. easy enough in my mind. he deserves the credit for this one. the snow peas, pecans, and blue cheese additions were genius–thanks b!
hard boiled egg
hot bacon dressing
2 tbsp bacon fat
3.5 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp sugar
sautee mushrooms and snow peas together in 1 tbsp bacon fat for 5-10 min on medium low heat. you want the peas to be a vibrant green and still have a little crunch to them. add 1 tsp balsamic vinegar in with veggies and let coat, remove from heat.
hot bacon dressing: in the same pan you cook the bacon, keep around 2 tbsp of bacon fat in the pan. over low-medium heat, add the red wine vinegar, dijon mustard, and sugar. stir together and reduce heat to low.
in a large bowl, add spinach and the rest of the ingredients together. drizzle dressing over top and stir together to make sure everything is coated nicely. garnish salad with egg on top.