Spinach Salad w/ Apples & Warm Bacon Dressing

Just like the steakhouse spinach salad :)

Thanks to Alton Brown for the base recipe, we made a few changes to this recipe. Honestly, we didn't have mushrooms, so I used apple instead for a sweet contrast to complement the bacon! Alton Brown's dressing was too acidic, so we added a little more Dijon mustard and some honey.

Serves 2.


  • 6-8 ounces spinach
  • 2 large eggs
  • 6 pieces bacon rasher, chopped
  • 3 tbsp. red wine vinegar
  • 1 tsp. sugar
  • 2 tbsp. Dijon mustard
  • 1 tbsp. honey
  • Kosher salt and freshly ground black pepper
  • 1 small onion, very thinly sliced
  • 1 small Granny Smith apple, thinly sliced
  • Optional: 3 large white mushrooms, sliced
  1. Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
  2. Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg and set aside.
  3. While the eggs are cooking, fry the bacon, reserving the rendered fat. Set aside.
  4. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar, Dijon mustard and honey. Season with a small pinch each of kosher salt and black pepper. Note: if consistency is too watery, add some cornstarch to thicken (to your preference).
  5. Add the sliced onion and apple to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 2 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
Source: Alton Brown (foodnetwork.com).


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