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.

CHEF’s TIP!

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.