Spinach Salad with Warm Mushroom Vinaigrette
Print recipe| Serves | serves 4 |
Ingredients
- 4 - 6 Cups baby spinach or regular spinach (washed, stems removed and bite sized)
- 4 or 5 Strips of lean bacon (cooked in a frying pan until crisp and then crumbled)
- 8 - 12 medium sized cremini or white mushrooms (sliced into 1/4 inch slices)
- 1 Medium sized wedge of Brie (about 125 gm) (crust cut off and cut into bite sized pieces)
- 1/2 cup wild blueberries (may substitute with cultivated)
Vinaigrette
- 5 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1/2 Tsp salt
- 1/2 Tsp Dijon or your favourite mustard
- 1/2 Tbsp maple syrup or 1/2 tsp of sugar
- good grinding of freshly ground pepper
Directions
| Wash and spin dry the spinach; remove tough stems and tear into bite sized pieces. Set aside | |
| Mix the ingredients of the vinaigrette together, blending with a whisk or a small blender such as the Magic Bullet. | |
| Cook the bacon in a frying pan over medium heat, turning frequently until nicely crisp. Drain on a paper towel. Then break or cut the bacon into small pieces. Set aside. | |
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Remove most of the bacon fat from the frying pan. Add the sliced mushrooms and cook for a few minutes until they begin to soften and then cook for two more minutes. Add the vinaigrette to the frying pan and heat until it is warm, but not boiling.  | |
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Place the spinach in a salad bowl. Add the bacon pieces and Brie.  | |
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Toss with the warm vinaigrette. Add the blueberries and toss gently into the mixture. Serve immediately on salad plates.  | |