Warm dressing spinach salad in minutes
A warm bacon or shallot vinaigrette softens spinach and adds savory depth. This style is quick and excellent for using baby spinach as a base.
Assembly basics:
- Make the dressing in the skillet: cook chopped bacon or sliced shallots until crisp and slightly caramelized.
- Add a splash of vinegar (red wine or sherry), a teaspoon of mustard, a drizzle of honey if desired, and whisk in olive oil off the heat.
- Toss the warm dressing with baby spinach so the leaves wilt slightly and absorb flavor.
- Add toppings like sliced hard-boiled eggs, toasted nuts, or crumbled cheese.
Why it works: the warmth lightly softens the spinach and releases the dressing aromas. Combine immediately to avoid over-wilting and serve right away for best texture.
This salad is hearty enough to be a light meal or a flavorful side.