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.
This looks like a great summer supper! I love the way you cut the apples into matchsticks, instead of the usual chunks. Very creative! Keep posting, I really like your cooking!
Thank you. I will. Taking a little break for a couple of weeks for vacation. May try to sneak a recipe or two on, but not guaranteeing that! Thanks for all your comments.
Why do you rinse the onions?
Rick Bayless strikes again. There are compounds released when your knife slices the onion that he finds too powerful. Agree. Rinsing mellows the taste of a raw onion.