Spinach and gorgonzola salad

    Spinach and gorgonzola salad


    11 people made this

    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.

    Serves: 4 

    • 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

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a small bowl, whisk together the balsamic vinegar, olive oil, mustard, salt and pepper to make the dressing. Set aside.
    2. 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.
    3. 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.
    4. Reduce the heat to low and crumble the bacon into the pan. Stir in the remaining dressing and heat through.
    5. 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.

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