Warm Spinach, Mushroom, and Goat Cheese Salad |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Daryl Getman of New York City, NY, writes: I'm a second-year theater student at NYU's Tisch School of the Arts, so most days are more about running from class to rehearsal to a performance than they are about cooking. But since I moved out of the dorms last year, cooking has become my favorite distraction. And on the weekends, it's my idea of a break. Daryl likes to use top-notch applewood-smoked bacon for this salad. Ingredients:
6 bacon slices, chopped |
1 large red bell pepper, cut lengthwise into thin strips |
12 ounces crimini (baby bella) mushrooms, coarsely chopped |
1 10-ounce bag spinach leaves |
1/2 medium-size red onion, cut into paper-thin slices |
2/3 cup olive oil |
1/3 cup white wine vinegar |
2 tablespoons sugar |
4 ounces chilled soft fresh goat cheese, crumbled (about 1 cup) |
Directions:
1. Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
2. Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.
|
|