Ingredients:
- 4
slices raw bacon
- 1/4
cup
apple cider vinegar
- 1/4
cup
rice vinegar
- 2
tablespoon
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
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Directions:
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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, 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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