Time: 30 min.
Complexity: easily
Servings: 4

After frying bacon pieces for a salad, save the rendered fat—it makes a great base for a flavorful vinaigrette. Add mustard, vinegar, and olive oil directly to the pan and drizzle the hot dressing over a fresh spinach and strawberry salad.

Ingredients:

• 150 g of small spinach
• 1.5 cups thinly sliced ​​strawberries
• 1 medium shallot, thinly sliced
• 1 tbsp almond flakes
• 4 strips bacon, cut into pieces
• 1 teaspoon grainy mustard
• 1 teaspoon of sugar
• 2.5 tbsp red wine vinegar
• 1 tbsp. l. olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

spinach, shallots, strawberry, wine vinegar, whole grain mustard, bacon, almond

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Preparation:

Step 1
• Place spinach, strawberries and shallots in a large bowl.
Step 2
• Toast the almonds in a small skillet over medium heat, stirring, until golden brown, about 2 minutes. Transfer to a bowl or plate and let cool.
Step 3
• Place the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate; discard the rendered fat in the skillet.
Step 4
• Remove the pan from the heat and add the mustard and sugar, stirring until the sugar dissolves. Add the vinegar, then whisk in the olive oil. Season with 1/4 teaspoon of salt and pepper to taste. Add the bacon and almonds to the salad, drizzle with the dressing, and toss to coat. Serve immediately.

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