I have a certain person in my family who despises green food, and it’s not me or one of the kids. Still, I can get him to eat his spinach when I make this warm spinach salad. You can vary it in a number of ways, which I’ll include after the recipe. For the salad, I prefer baby spinach, which is more tender and flavorful; however, you can use other types of spinach, as well. The recipe below serves four.
- 8 ounces of baby spinach
- 2 Tablespoons duck fat
- 5 slices thick cut bacon, chopped
- 2 shallots, sliced thinly
- 1/4 cup red wine vinegar (or raw apple cider vinegar)
- Fresh cracked black pepper, to taste
- Wash and drain baby spinach. Place dry spinach in a large, heatproof bowl.
- Heat olive oil in pan and cook chopped bacon until crispy.
- Remove bacon from fat with a slotted spoon and put in bowl with spinach.
- Add shallots and cook until soft.
- Add red wine vinegar, scraping browned bits off bottom of pan.
- Pour dressing from pan over the top of spinach and bacon and toss. The bacon will wilt slightly.
- Top with fresh pepper and serve immediately.
- Change vinegar to sherry vinegar or balsamic
- Add pine nuts
- Add zest from one orange to dressing when you add sugar