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Post by Jody on Mar 18, 2018 12:53:31 GMT -8
Ingredients:
1 (11-oz) package baby spinach 1/2 red onion, sliced 1 (8-oz) package button mushrooms, sliced 1/4 cup dried cranberries 8 bacon slices, cooked and crumbled; 3 Tbsp drippings reserved 3 Tbsp red wine vinegar 1 tsp sugar 1/2 tsp Dijon mustard 2 Tbsp fresh basil, chopped Salt and freshly ground pepper 6 hard-boiled eggs, sliced 1/2 cup Pecorino Romano shavings
Preparation:
Toss the spinach, red onion, mushrooms, and cranberries together in a large bowl. Set aside. Whisk together the bacon drippings, vinegar, sugar, mustard, and basil in a saucepan over low heat. Season with a pinch each of salt and pepper. Drizzle the warm dressing over the salad and toss to combine. Add the crumbled bacon and eggs. Top with the Pecorino shavings before serving.
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