"Spinach Salad with Warm Bacon, Honey, Balsamic Dressing "
By Executive Chef Mark Shoopman
1 pound Spinach, washed and air dried
cup Sundried Cranberries
4 ounces Slivered almonds, lightly toasted
8 ounces Crumbled Stilton Cheese (may substitute your favorite cheese)
1 cup Red onion, sliced julienne
cup Crimini mushrooms, quartered
cup Button mushrooms, quartered
1 cup Cherry tomatoes, halved
4 each Eggs, hard cooked and quartered
1 each Avocado, fresh-cleaned and sliced
8 each Bacon strips, Diced small
1 each Medium red onion, chopped,
1/2 cup Balsamic vinegar
2 tablespoons Brown sugar
4 tablespoons Honey
1/2 cup Olive oil
2 tablespoons Dijon mustard
Salt and pepper to taste
In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Stir in the vinegar, brown sugar, honey, salt and pepper; heat through. Transfer to a small bowl and gradually whisk in oil.
On a large serving bowl, arrange the spinach topped with all of the other salad ingredients ending with the avocado, eggs and Stilton cheese. Pour the warm dressing over the top, toss and serve immediately.