|A perfect side salad for Thanksgiving, Christmas, or any time of the year!|
1lb organic spinach
1 pint cherry tomatoes, sliced in half
6 slices nitrate-free uncured bacon
3 shallots, minced
1tsp minced garlic
1/4c balsamic vinegar
2tsp dijon mustard
2tbs extra virgin olive oil
freshly ground salt & pepper to taste
1. Place spinach and cherry tomatoes in a large bowl.
2. Heat a large skillet over medium heat. Fry up your bacon, flipping as it cooks on one side until both sides are deep brown (about 10 minutes). Place bacon on a plate lined with a paper towel to soak up the extra grease. Crumble when cool.
3. Pour out all but about a tbs of bacon grease. Add the shallots, garlic, and olive oil back to the saute pan with the bacon grease. Cook on medium or medium-high until the shallots are soft and the garlic is golden brown. Pour in your balsamic vinegar and stir in your dijon then turn off heat. The balsamic will reduce a bit. Stir well and season with salt and pepper to taste (if you like your dressing sweet, you can add a bit of honey here). Let cool slightly (but still warm).
4. Pour dressing over salad. Toss well. Serve immediately.
Note: If you make too much dressing, it keeps well in the fridge for up to a week. Just reheat in the microwave before tossing with the remaining salad prior to eating.