You know the weather is getting warmer (for two seconds) when I start thinking about salad again.
I swear I could be locked up in a windowless house for the entire year, and my body would tell me the seasons via the food it craves.
Apples and squash, fall.
Oranges and potatoes, winter.
Salad and berries, summer.
(In case you are wondering what happened to spring, it doesn’t even deserve it’s own category. Spring is windy,cold, and snowy with sporadic days of sunshine and I do not like it one bit. Spring, you’re a big tease.)
But back to the salad. There’s green (must mean sunshine) and then bacon and eggs (must mean it’s still winter) and then a nice vinaigrette which brings the two together and makes it work.
Springtime, why can’t you be more like a honey mustard vinaigrette?
Spinach Salad + Honey Mustard Vinaigrette
- 1 egg
- 2 slices of bacon, cooked and crumbled
- 3 C spinach
- a few thin slices of red onion
- 1 T balsamic vinegar
- 2 T olive oil
- 1/2 t bacon fat (leftover from the bacon cooking above)
- 1 T Dijon mustard
- 1 T honey (or less)
- 1 T red onion, finely chopped
- splash of water
Combine all ingredients for the dressing in a blender and blend until everything is incorporated. Set aside.
Put the egg in small saucepan and cover with water. Bring to a boil. Boil for three minutes, then turn the heat off and let it stand for 10 – 15 minutes. Then bring the pan to the sink and run cold water over it until the egg is cool enough to handle. Crack, peel, chop.
Toss everything together (including the egg and the dressing) and enjoy!