This photo pretty much sums it up. Honestly, with a salad like this, do I need to say more?
This has been a crazy week at work and thus....my time for blogging, visiting and sharing has been at a minimum. When we get home and the focus is on Aja, prepping dinner, maybe walking in the park and reading.
We have taken some great rides on the trike this past weekend, and I want to share photos about that, but first...let me share this amazing salad. Then I will post about our jaunts to St George Island and a local bakery in Monticello Florida.
The Curtis Stone recipes we have tried so far have been great. Only one screw up (that was a roast pork dinner that was tossed for the foxes) but the other recipes - delicious! This particular salad we have had a few times. As you can see from the photo above we served it with a seared scallops, fresh bread and a cold Rose. Definitely a keeper.
I have a notebook with places we have visited, meals enjoyed and movies watched lately, all of which I would love to share soon. Finally updated my book site and will forge ahead here to catch up with everyone.
So...here is the recipe for this fantastic salad. Not for vegetarians because the bacon (and tomatoes cooked in bacon) are stars of this salad.
Baby Spinach Salad with Crispy Bacon and Cherry Tomatoes
To make the vinaigrette:
Place the vinegar in a medium bowl. Slowly add the oil while constantly whisking to blend. Season the vinaigrette to taste with salt and pepper.
To prepare the salad:
Heat a frying pan over medium heat. Add the bacon and cook for 3 to 5 minutes on each side, or until nice and crisp. Transfer the bacon to paper towels.
In a large bowl, toss the spinach leaves, tomatoes, and pine nuts with enough vinaigrette to coat. Season the salad to taste with salt and pepper.
Divide the salad among 4 serving plates. Place the bacon over the salads and serve.
3 tablespoons raspberry vinegar
6 tablespoons grapeseed oil
Salt and freshly ground black pepper
8 bacon slices
8 cups fresh baby spinach, stemmed
12 cherry tomatoes, halved (I used almost double that amount)
1/2 cup pine nuts, toasted (I did not add pine nuts)
If anyone else made soup, sandwiches or salads don't forget Deb in Hawaii has a linkup for her Souper Sunday. HERE is this week's link, you don't have to post on Sunday.
Also linking up to I ♥ Cooking Club, Deb at Kahakai Kitchen for her Souper Sunday and with Beth Fish's Weekend Cooking Series.