Spinach Salad

WITH SHERRIED MUSHROOMS, ALMONDS & BACON VINAIGRETTE

This salad can be partially made ahead of time by preparing the almonds, shallots, bacon and mushrooms. Just make sure to have them all at room temperature or warmer before tossing the salad.

¼ cup (60 mL) slivered almonds

2 tbsp (30 mL) olive oil, divided

1 cup (250 mL) shallots, sliced into thin rings 4 cups (1 L) button mushrooms, sliced thin 2 tbsp (30 mL) dry sherry

3 slices bacon, cut into 1 inch (2.5 cm) pieces 1 tbsp (15 mL) Dijon mustard

2 tbsp (30 mL) sherry or white wine vinegar 1 cup (250 mL) grated carrot

10 cups (2.5 L) baby spinach

2 tbsp (30 mL) reserved bacon fat

1 In a large skillet, toast almonds over medium heat until golden and fragrant, about 5 minutes. Set aside.

2 Add 1 tbsp (15 mL) olive oil to skillet and heat over medium, add shallots and cook until softened and golden, about 10 minutes. Remove from pan and set aside.

3 Heat remaining 1 tbsp (15 mL) olive oil over medium, add mushrooms and cook for 8 minutes until softened and lightly golden. Add sherry and continue cooking over mediumhigh until all liquid is reduced and the mushrooms are a deep golden, about 2 minutes. Remove from pan and set aside.

4 Add bacon to pan and cook over medium heat until fat is rendered and bacon is golden, about 10 minutes. Reserve bacon fat and set bacon aside.

5 In a large bowl, whisk together mustard and vinegar to combine. Add shallots, mushrooms and carrots and stir to combine well.

6 Add spinach and bacon fat and toss to combine well, making sure to lightly coat all leaves. Place on a platter (or serve in the large bowl) and garnish with almonds and reserved bacon pieces.

Serves 8