Spinach-Pear Salad with Tupelo-Bacon Vinaigrette


* 4 slices raw bacon

* 1/4 cup apple cider vinegar

* 1/4 cup rice vinegar

* 2 tablespoon Savannah Bee Company Tupelo Honey

* 2 teaspoon Dijon mustard

* 1/4 teaspoon salt

* 1/4 teaspoon freshly ground black pepper

* 1/3 cup thinly sliced red onion

* 3 cup cored and thinly sliced Bartlett pears

* 1 package fresh baby spinach


To prepare the vinaigrette, cook the bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from the pan, reserving 1 teaspoon of the drippings in the pan. Crumble the bacon and set aside.

To the pan, add vinegars, Savannah Bee Company Tupelo Honey, mustard, and seasoning.

Bring to a boil while whisking. Remove from heat.

Toss salad ingredients together and drizzle with dressing.

Gently coat and serve immediately.

Serves 16.

Recipe courtesy of Cooking Light Magazine

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