This spinach salad with bacon and balsamic mushrooms is a versatile salad, perfect for any occasion. It’s as good as it looks!
Preparation:
Cook:
Level: Easy
Ingredients
- 200 grams Striped bacon, sliced into small pieces
- 400 grams Button mushrooms, thickly sliced
- 2 tablespoons Balsamic vinegar
- Salt and ground black pepper to taste
- 6 cups baby spinach
- 100 grams Feta, cubed or crumbled
Preparation
Fry the bacon in a dry frying pan (without oil) until crisp, about 7 minutes. Using a spoon, remove the bacon from the pan (leaving the fat in the pan) and drain the oil from the bacon on paper towels.
Depending on how much bacon grease is left in the pan, you may need to pour some in. You want about 1 tablespoon of fat in the pan.
Fry mushroom slices in bacon fat until golden brown. Add the balsamic vinegar and stir in, leave to caramelize slightly over high heat. Check that the mushrooms are cooked through, then season with salt and ground black pepper to taste.
Arrange the spinach on a salad platter. Garnish with the mushrooms, then the bacon bits, then the feta.
