| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| October 199 | 1 | servings | ||
INGREDIENTS
| 5 | sl | Lean bacon; chopped fine |
| 2 | tb | Minced shallot |
| 1/2 | c | Finely chopped apple |
| 2 | tb | Cider vinegar |
| 1 1/2 | c | Unpasteurized apple cider |
| 1 | ts | Dijon-style mustard |
| 1 | tb | Olive oil |
| 1 | lb | Fresh spinach; coarse stems |
| ; discarded and the | ||
| ; leaves washed well | ||
| ; and spun dry |
INSTRUCTIONS
In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat, stirring, for 1 minute, add the vinegar, the cider, and salt and pepper to taste, and boil the mixture, stirring occasionally, for 8 to 10 minutes, or until it is reduced to about 1/2 cup. Whisk in the mustard, the oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon. Serves 4. Gourmet October 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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