Spinach Salad with Hot Bacon Mustard Vinaigrette and Candied Walnuts
Makes 2 entree salads
Ingredients
2eggssoft poached (read how to poach an egg here)
1/2Granny Smith applethinly sliced
1/2cupwalnutschopped
1tbspbutter
1tbspbrown sugar
1/2cupgoat cheesecrumbled
1/2small red onionsliced in thin rings
2Roma tomatoessliced into wedges
4-5cupsbaby spinach
1/4cupthick croutons
1/2cupHot Bacon Vinaigrette
Hot Bacon Vinaigrette:
2cupsapple cider vinegar
1/2cupred wine
1/2pkg baconabout 8 slices
1cupdiced red onion
1tbspfresh thymechopped
2tbspminced garlic
1tbspWorcestershire
1/3cupwhite sugar
1/3cupbrown sugar
1/4cupdry mustard
1tbspcracked black pepper
1tbspkosher salt
2tbspcornstarch
1/4cupwater
Instructions
For the vinaigrette: bring all ingredients together in a deep saucepan to a boil.
In a small bowl, make a slurry by whisking together cornstarch and 1/4 cup water and slowly whisking into vinaigrette to thicken.
Serve dressing warm and keep leftovers in a covered container in the fridge.
To make candied walnuts: in a skillet melt butter and mix in brown sugar.
Add walnuts and cook over medium, stirring for a couple minutes until toasted and coated. Remove from heat.
To plate salad: place a few handfuls of spinach on a plate (about 2 cups). Top with a sprinkling of walnuts, cheese, croutons, sliced onions, 4 wedges of tomato, and about 5 thin slices of apple on the side.
Top with a poached egg in the center and drizzle on the Hot Bacon Vinaigrette.