Recipe Details

Baby spinach, shaved red and white cabbage and sautéed wild mushrooms is dressed in hot dressing of bacon drippings, white balsamic vinegar, and French’s® Dijon Mustard. Garnish with honey roasted cashews, crumbled bacon and thinly sliced scallions.

  1. For Hot Dijon Bacon Vinaigrette:Sauté scallion whites in bacon drippings. Add sugar and balsamic and heat to dissolve sugar. Add mustard and mix well. Season to taste with salt and pepper. Yields: 1 cup
  2. To Build Salad:Toss spinach and cabbages and plate. Top with warm mushrooms, cashews, bacon and 3 Tbsp. Hot Dijon Bacon Vinaigrette. Garnish with scallion tops.


If white balsamic isn’t stocked, substitute white wine vinegar, rice wine vinegar or champagne vinegar.

Flash blanched and chilled shredded kale makes a nice addition to this salad.

This salad makes a nice base for a grilled chicken, pork or wild game salad.