Zutaten für Spinach Salad With Bacon Egg And Crouton
- Dijon Mustard
- White Wine Vinegar
- 2 tablespoons honey
- 1/4 cup olive oil
- Baby Spinach
- Crouton
- Hard Boiled Egg
- 4 ounces bacon lardons
- 1 tablespoon butter
- Salt And Pepper
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Zubereitung von Spinach Salad With Bacon Egg And Crouton
- **Make the Dijon Vinaigrette:** In a medium bowl, whisk together 2 tablespoons honey, 1 tablespoon Dijon mustard, 2 tablespoons red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Slowly whisk in 1/4 cup olive oil until emulsified.
- **Cook the Bacon:** In a large skillet, cook 4 ounces bacon lardons over medium-low heat for 8-10 minutes, or until cooked through but still pink. Remove bacon from skillet and set aside, reserving 1 tablespoon of bacon fat in the pan.
- **Warm Egg and Croutons:** Add 1 tablespoon butter to the skillet with the reserved bacon fat. Add 1 hard-boiled egg, sliced, and 1/2 cup croutons to the skillet. Cook over medium-high heat for 2-3 minutes, stirring frequently, until heated through and lightly browned.
- **Assemble the Salad:** In a large bowl, toss 5 ounces baby spinach with the Dijon vinaigrette.
- **Combine and Serve:** Gently add the warm bacon, egg, and croutons to the spinach. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
27g
Fat
107g
Carbs
4g
