| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Barbara3 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Diced bacon |
| 1/4 |
c |
Minced shallots |
| 3 |
tb |
Wine vinegar |
| 2 |
ts |
Dijon mustard |
| 1 |
ts |
Dried thyme |
| 1/2 |
c |
Olive oil |
| 1 1/2 |
pk |
Ready-to-use spinach leaves; (10oz) |
| 2 |
|
Bosc pears; cored and sliced |
| 1 |
|
Red onion; thinly sliced |
|
|
Lettuce leaves |
INSTRUCTIONS
Cook bacon in skillet until crisp; drain. Pour drippings into a bowl. Add
shallots, vinegar, mustard and thyme. Whisk to blend. Whisk in oil. Season
with salt and pepper. Combine spinach, pears, red onion and cooked bacon in
a large bowl. Toss with just enough dressing to coat. Surround salad with
lettuce leaves and serve. Yield: 10 servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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