Warm Spinach Salad With Bacon and Apple Cider Dressing

From Chef John Ash

Recommended Wine:  The issue here is the acid vinegar both in the cider vinegar as well as that in the mustard.  What I’m aiming for is to balance this with the sugar in the apple cider.  I’d seek a wine with a similar “sweet sour” flavor profile like Riesling or Muscat to accompany.

This is one of John Ash's favorite versions of a classic combination; the key here is to use a good quality bacon. 

Directions

In a large sauté pan cook the bacon until crisp.  Transfer bacon to paper towels to drain and pour off all but 2 tablespoons of the fat. 

Add the shallots and apple and cook over moderately high heat until lightly browned but apples still retain their texture, 3 to 4 minutes.  Add ¼ to ½ cup Apple Cider Dressing to pan, depending upon how heavily you want to dress the salad, and bring to a simmer.  Add spinach and toss for a few seconds or until spinach just begins to wilt.  Place mixture on warm plates, top with bacon and serve immediately.

Apple Cider Dressing

Add cider and vinegar to a small saucepan and bring to a boil.  Continue to boil until reduced to a little more than 1/2 cup, about 6 minutes. 

Remove dressing from heat and whisk in Dijon mustard and oil.  Season to taste with salt and pepper.  Store covered and refrigerated for up to 1 week.

Ingredients

Makes 4 servings
1/3 pound good quality bacon, finely diced
3 tablespoons finely sliced shallots or green onions
1 cup peeled and finely diced tart-sweet apple such as Fuji or Gala
Apple Cider Dressing (recipe follows)
12 ounces young spinach leaves, any coarse stems discarded

Apple Cider Dressing

Makes about 1/2 cup
2 cups apple cider, preferably organic and unfiltered
3 tablespoons apples cider vinegar, preferably organic
2 teaspoons Dijon mustard
1 tablespoon or so olive oil
Salt and freshly ground black pepper, to taste

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