Baby spinach and shaved Brussels Sprouts wilted with a warm Dijon bacon vinaigrette. Ingredients Servings 4 8 24 48 80 100 Warm Dijon Bacon Vinaigrette | Serves 4 3 tbsps Bacon Drippings 1/4 cup Shallots, minced 2 tbsps Sugar 1/4 cup Apple Cider Vinegar 6 tbsps Frenchs ® Dijon Mustard 1/2 tsp Salt 1/4 tsp McCormick Culinary ® Black Pepper, Table Grind Spinach and Brussels Sprout Salad | Serves 4 4 cups Baby Spinach 4 cups Brussels Sprouts , shaved 1 cup Shitake Mushrooms, roasted, warm 1/4 cup Cashews, roasted 1/4 cup Bacon, cooked, crumbled 4 tsps Scallions, slivered Procedure Warm Dijon Bacon Vinaigrette In a sauté pan over low heat warm bacon drippings. Add shallots and sauté until fragrant. Remove heat and transfer to bowl.
Add sugar and vinegar. Whisk to dissolve sugar. Add mustard, salt, and pepper and whisk until well mixed. Hold warm for service.
Service For each serving, toss 1 cup each spinach and brussels sprouts with 3 tablespoons warm bacon vinaigrette.
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.
Recipe type: Salads Lettuce Wraps and Side Salads