Warm Spinach Salad with Bacon, Caramelized Onions and Blue Cheese
A hearty warm spinach salad featuring crispy bacon, sweet caramelized onions, and earthy mushrooms, all brought together with a rich bacon pan sauce dressing made from the rendered drippings. The combination of tangy blue cheese and perfectly soft-boiled eggs creates a restaurant-quality salad that works as either a substantial lunch or elegant dinner starter. The warm dressing slightly wilts the fresh baby spinach while preserving its vibrant color and nutrients.
Ingredients
- 2 eggs
- 4 slices bacon, cut into 1 inch slices
- 1 cup red onion, sliced
- 4 ounces mushrooms, sliced
- 3 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon dijon mustard
- 1 small clove garlic, grated
- salt and pepper, to taste
- 4 ounces baby spinach
- ¼ cup mild blue cheese, crumbled
Instructions
- 1
Cover eggs in water, bring to a boil, turn off heat, cover and let sit for 7 minutes
- 2
Transfer eggs to cold water and let cool enough to handle
- 3
Remove shells from eggs and slice
- 4
Cook bacon in a pan and set aside, reserving 2 tablespoons of bacon grease
- 5
Caramelize onions in remaining bacon grease and set aside
- 6
Caramelize mushrooms in remaining bacon grease and set aside
- 7
Add vinegar to the pan and deglaze
- 8
Add reserved bacon grease, sugar, mustard, garlic and season with salt and pepper, then remove from heat
- 9
Assemble salad and toss with dressing
Tips
Reserve some bacon grease for the dressing - it's the key to the rich, smoky flavor that ties all the components together.
Don't overcook the eggs; 7 minutes gives you perfectly set whites with slightly creamy yolks that complement the salad.
Serve immediately while the dressing is warm to slightly wilt the spinach and meld all the flavors together.
Good to Know
Best served immediately while warm. Leftover components can be stored separately in refrigerator for 2 days and rewarmed.
Hard boil eggs and caramelize vegetables up to 1 day ahead. Reheat vegetables and make dressing just before serving.
Serve immediately while dressing is warm to slightly wilt the spinach and blend flavors.
Common Mistakes
Don't let bacon grease get too hot when caramelizing vegetables to avoid burning
Remove dressing from heat before adding to prevent overcooking the spinach
Substitutions
FAQ
Can I make this salad vegetarian?
Yes, substitute the bacon with roasted mushrooms or nuts for umami, and use olive oil instead of bacon grease for the dressing.
How long will the leftover salad keep?
The dressed salad should be eaten immediately, but individual components can be stored separately in the refrigerator for up to 2 days.
Can I use different types of mushrooms?
Absolutely! Button, cremini, shiitake, or portobello mushrooms all work well. Just adjust cooking time based on mushroom size and moisture content.