Spinach Salad

• 3/4 pound baby spinach leaves or tender leaf spinach, cut into 1/2-inch strips
• 6 large white mushrooms, stem ends trimmed, wiped clean and sliced thin (about 2 cups)
• 6 strips thick-sliced bacon, cut crosswise into 1/2-inch strips
• Salt
• Freshly ground black pepper
• 3 tablespoons red-wine vinegar
• 2 tablespoons extra-virgin olive oil

1. Wash the spinach and dry it according to the directions on page 67.
2. Toss the spinach and mushrooms in a large serving bowl and set them aside (or refrigerate for up to 6 hours).
3. Just before youre ready to serve the salad, scatter the bacon over the bottom of a heavy, small skillet.
4. Place the skillet over medium heat and cook, stirring once in a while, until the bacon just starts to get crisp, about 5 minutes.
5. Dont let the bacon get too crisp or too brown.
6. While the bacon is cooking, season the salad well with salt and pepper.
7. Pour the vinegar into the skillet and bring the liquid in the skillet to a quick boil.
8. Immediately pour the hot dressing over the spinach and toss well.
9. Drizzle the olive oil over the salad and toss to mix.
10. Taste, adding salt, pepper, vinegar, or oil if you like.
11. Serve immediately.

baby spinach, white mushrooms, bacon, salt, freshly ground black pepper, redwine vinegar, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/spinach-salad-375064 (may not work)