Recipe Details

Baby spinach and shaved Brussels Sprouts wilted with a warm Dijon bacon vinaigrette.

Warm Dijon Bacon Vinaigrette

  1. In a sauté pan over low heat warm bacon drippings. Add shallots and sauté until fragrant. Remove heat and transfer to bowl.
  2. Add sugar and vinegar. Whisk to dissolve sugar. Add mustard, salt, and pepper and whisk until well mixed. Hold warm for service.

Service

  1. For each serving, toss 1 cup each spinach and brussels sprouts with 3 tablespoons warm bacon vinaigrette.
  2. Plate as desired. Top with 1/4 cup warm mushrooms, and 2 tablespoons each cashews and bacon. Garnish with 1 teaspoon scallions. Serve warm.

CHEF’s TIP!

Add grilled chicken or steak to this salad for a more substantial portion.