Spinach Salad w Bacon Thyme Dressing
2 bunches spinach
8 slices pepper bacon
2 cloves chopped garlic
1 small onion -- minced
1 tablespoon chopped fresh thyme or 1/2 tbsp dried
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil
1 teaspoon cracked black pepper
salt -- to taste
4 ounces Gouda cheese -- cubed
Thoroughly wash, trim, and drain the spinach. Place it in a large stainless steel bowl and set aside.
In a medium saute pan over medium heat, cook the bacon until crispy, about 15 minutes. Using a slotted spoon, remove the bacon from the pan. When cool enough to handle, crumble the bacon into small pieces and set aside.
Place the pan back on the heat and saute the garlic and onion until they begin to give off their aroma, 2 or 3 minutes. Remove from the heat and add the thyme, vinegar, and mustard. Mix well. Add the olive oil, season with pepper and salt, and blend thoroughly.
Return the pan to the heat and bring the dressing just to a a boil. Immediately pour it over the spinach, toss, and distribute among 6 salad plates.
Top with crumbled bacon and Gouda and serve immediately while still warm.
Serves: 6
Recipe Source: Caprial's Cafe
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