Harvest Spinach Salad with Warm Bacon Dressing - Sensei Farms

Harvest Spinach Salad with Warm Bacon Dressing - Sensei Farms

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Yields

2

Directions

  1. Lightly toast walnut halves in a dry skillet over medium heat, approximately 2-3 minutes or until fragrant. Reduce heat, stir in honey and cayenne. Cook about 1-2 minutes ensuring nuts are evenly coated and mixture becomes sticky
  2. Spread on a parchment-lined tray to cool. Sprinkle with a pinch of salt
  3. For the warm bacon vinaigrette, whisk Dijon, red wine vinegar, sugar, salt, and pepper into the warm bacon fat. Set aside
  4. Cook the bacon lardons in a skillet on medium heat until crisp. Transfer to a paper-towel lined plate. Reserve 1 tablespoon bacon fat for dressing
  5. In a large bowl, add baby spinach, top with sliced apples, gorgonzola cheese, walnuts, and bacon
  6. Pour the warm dressing over the salad and serve immediately

Ingredients

  • 4 oz Sensei Farms Baby Spinach
  • 1 medium apple, sliced (Suggestion: Honeycrisp or Granny Smith)
  • 1/4 cup gorgonzola cheese, crumbled
  • 3 tbsp honey-cayenne walnuts
  • 2 slices bacon, cut into lardons
  • 3 tbsp Warm Bacon Vinaigrette
  • 1/4 cup walnut halves
  • 1 1/2 tspn honey
  • small pinch cayenne pepper
  • 1 tbsp reserved bacon fat
  • 1/2 tbsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 1/2 tsp sugar
  • to taste salt and pepper