5 strips of slab bacon, cooked crisp and diced
1/2 C apple cider vinegar
3 T whole grain mustard
3 T maple syrup
¾ t salt
¾ t black pepper
1 ½ C olive oil
In a pitcher, combine apple cider vinegar, mustard, maple syrup, salt and pepper. Using a stick blender, combine the ingredients until well incorporated. With blender running, slowly drizzle in olive oil until a smooth emulsification forms. Pour dressing into a small sauce pan and warm over medium low heat. Once dressing is warm, add reserved bacon pieces and pour over prepared spinach salads.
1/2 t smoked paprika
1/2 t curry powder
2 T fresh rosemary, finely copped
2 T olive oil
1 C whole cashews, roasted and salted
In a mixing bowl, place paprika, curry, rosemary and olive oil. Mix well. Add cashews and stir to combine. Spread cashews on a cookie sheet and place it into a preheated 325 oven degree and bake for 10 minutes. Remove and cool.
For the salad:
Assemble the following ingredients:
Pink Lady Apple sliced into sticks.
Cremini mushrooms sliced very thinly. When buying mushrooms, make sure caps have not separated from the stem.
Red onion thinly sliced and rinsed.
Hard-boiled eggs cut into chunks.
AND, baby spinach.
Compose the salad, individually or one large, and spoon the warm dressing over the top. Don’t be stingy. This dressing is yum.