Yummmm...I think even people who think they don't like spinach will like this salad. This is the start of the recipes my students will be using in their ProStart state competition next Wednesday. A little preview for those of you who will be coming to watch! This salad is excellent. This is a class recipe, but actually was inspired by a salad I had at a restaurant. I love the basil mixed in with the spinach for a little extra flavor and the sundried tomatoes are like candy. The dijon vinaigrette gives it just enough tang and bacon a little smokey flavor. Such a great combination of flavors!
2 tbsp Feta cheese
2 slices bacon, chopped into 1/2 inch pieces
6 leaves basil, chiffonade
1 tbsp Dijon mustard
4 tbsp olive oil
1 Tbsp White wine vinegar
1/4 Red pepper, brunoise (tiny dice)
Cook bacon in sauté pan over medium heat. Remove from heat, place on paper towels to drain. Crumble bacon.
Wash, trim, and drain spinach leaves. Chill until service.
Chop sundried tomatoes. Crumble feta cheese.
For dressing, combine white wine vinegar, Dijon mustard, and sugar in small bowl. Whisk in olive oil. Season with salt and pepper to taste.
To assemble salad, toss spinach with dressing to taste in bowl. Toss in cheese and sundried tomatoes. Plate salad and top with bacon and red pepper.