Place spinach into a large serving bowl, top with hard cooked eggs,
mushrooms, 4 crumbled strips of bacon, swiss cheese and almonds.
Heat olive oil in a small skillet over medium heat. Stir in shallots
and garlic and cook until softened and translucent, about 2
minutes. Whisk in the vinegar, dijon mustard, honey, and 2
crumb;ed strips of bacon, season to taste with salt and pepper, then
cook until hot.
Pour hot dressing over spinach and toss to coat.
Originally Submitted
8/6/2011
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You can add this Spinach salad with warm bacon-mustard dressing recipe to your own private DesktopCookbook.