Spinach Salad with Gorgonzola and Olives
- 2 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons honey
- 2 10-ounce bags ready-to-use spinach
- 3 cups sliced mushrooms (about 8 ounces)
- 1 cup pitted Kalamata olives or other brine-cured black olives
- 10 slices bacon, cut into 1/2-inch pieces
- 1 3/4 cups crumbled Gorgonzola cheese (about 6 ounces)
- 1/4 cup whipping cream
- Whisk first 3 ingredients in small bowl to blend.
- Season to taste with salt and pepper.
- Place spinach in large bowl.
- Arrange mushrooms and olives over spinach.
- Cook bacon in heavy skillet over medium heat until crisp.
- Using slotted spoon, transfer to paper towels to drain.
- Pour off all but 1 tablespoon drippings.
- Reduce heat to medium-low.
- Add cheese, cream and mustard mixture to skillet.
- Stir just until melted and smooth (do not boil).
- Pour warm dressing over salad.
- Sprinkle salad with bacon.
white wine vinegar, mustard, honey, mushrooms, olives, bacon, gorgonzola cheese, whipping cream
Taken from www.epicurious.com/recipes/food/views/spinach-salad-with-gorgonzola-and-olives-102847 (may not work)