About this recipe:A delicious salad made with baby spinach leaves, gorgonzola, red onions and crumbled bacon, all tossed in a warm balsamic vinegar, olive oil and dijon mustard dressing. Perfect with barbecued dishes.
75ml balsamic vinegar
150ml extra virgin olive oil
2 tablespoons Dijon mustard
salt and pepper to taste
4 tablespoons pine nuts
450g thickly sliced sweet cured streaky bacon
250g baby spinach leaves
4 tablespoons crumbled Gorgonzola cheese
1 medium red onion, quartered and thinly sliced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:30min › Ready in:50min
In a small bowl, whisk together the balsamic vinegar, olive oil, mustard, salt and pepper to make the dressing. Set aside.
Place the pine nuts in a dry frying pan over medium heat. Cook and stir for a few minutes, just until they are fragrant and lightly toasted. Set aside to cool.
Cook bacon in a large frying pan over medium-high heat until evenly browned and crisp. Remove bacon to kitchen towels to drain. Reserve a thin layer of bacon fat in the pan. Stir in about 4 tablespoons of the dressing and turn the heat to medium. Add the onions; cook, stirring occasionally, until caramelised, about 20 minutes.
Reduce the heat to low and crumble the bacon into the pan. Stir in the remaining dressing and heat through.
Place the spinach in a large bowl. Pour the warmed dressing with bacon and onion over the spinach, then sprinkle with pine nuts and gorgonzola cheese.