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Warm Spinach Salad with
Honey-Mustard Dressing

 

 

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Warm Spinach Salad with
Honey-Mustard Dressing

Beaulieu, Canterbury Hotel, Indianapolis, IN
Gourmet Archives

1/4 teaspoon minced garlic
1 1/2 teaspoons minced shallot
2 tablespoons Dijon-style mustard
1/4 cup honey
1/4 cup red wine vinegar
1/2 cup vegetable oil
1 pound fresh spinach, coarse stems
discarded, leaves washed well and
spun dry (12 cups packed)
1/2 pound diced lean bacon, cooked,
crumbled
1 cup pecans, toasted lightly

In a small saucepan, whisk together garlic, shallot, mustard, honey
and vinegar; add oil in a stream, whisking, and whisk the dressing
until it is emulsified.
Heat dressing over moderate heat until it is warm.
In a large bowl, toss together spinach, bacon, pecans and dressing.

Serves 6.


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