Remove stems and veins from washed spinach and tear into bite-sized pieces; place spinach in a large bowl.
In a small frying pan over medium heat, fry bacon approximately 5 minutes or until crisp; transfer with slotted spoon to paper towel-lined plate. Drain fat from pan but leave about 2 tablespoons of bacon fat in the pan.
Saute shallots over medium heat for about 2-3 minutes until softened.
Add sea salt, dijon mustard, balsamic vinegar and red wine vinegar to pan. Whisk to incorporate.
Remove pan from heat. Whisk in the extra virgin olive oil to emulsify the dressing. Adjust seasoning with cracked pepper and more sea salt if necessary.
Dress the spinach with the warm vinaigrette and toss gently to wilt (when properly wilted the leaf edges soften slightly but the spinach retains some crunch). Sprinkle the crumbled bacon and blue cheese over the spinach and serve immediately.
Ingredients
Directions
Remove stems and veins from washed spinach and tear into bite-sized pieces; place spinach in a large bowl.
In a small frying pan over medium heat, fry bacon approximately 5 minutes or until crisp; transfer with slotted spoon to paper towel-lined plate. Drain fat from pan but leave about 2 tablespoons of bacon fat in the pan.
Saute shallots over medium heat for about 2-3 minutes until softened.
Add sea salt, dijon mustard, balsamic vinegar and red wine vinegar to pan. Whisk to incorporate.
Remove pan from heat. Whisk in the extra virgin olive oil to emulsify the dressing. Adjust seasoning with cracked pepper and more sea salt if necessary.
Dress the spinach with the warm vinaigrette and toss gently to wilt (when properly wilted the leaf edges soften slightly but the spinach retains some crunch). Sprinkle the crumbled bacon and blue cheese over the spinach and serve immediately.