Spinach-Endive Salad With Warm Vinaigrette
- 4 apple-smoked bacon slices
- 1/4 cup balsamic vinegar
- 4 teaspoons Dijon mustard
- 1/2 cup crumbled blue cheese (optional)
- 1/4 medium-size red onion, thinly sliced
- 2 teaspoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 (10-ounce) package fresh baby spinach
- 1 head Belgian endive, cut into 8 slices lengthwise*
- Crumbled blue cheese (optional)
- Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1/4 cup drippings in skillet. Crumble bacon, and set aside.
- Combine vinegar, mustard, and, if desired, 1/2 cup crumbled blue cheese, stirring until mixture is smooth.
- Add vinegar mixture and onion to hot bacon drippings in skillet over medium heat, stirring to coat. Add bacon, parsley, salt, and pepper. Add spinach and endive; toss in skillet just until combined. Serve immediately. Top with additional crumbled blue cheese, if desired.
- *1/2 (10-ounce) package fresh baby spinach may be substituted.
applesmoked bacon, balsamic vinegar, mustard, blue cheese, red onion, parsley, salt, freshly ground pepper, baby spinach, endive, blue cheese
Taken from www.myrecipes.com/recipe/spinach-endive-salad-with-warm-vinaigrette (may not work)