Spinach and Bacon Salad with Quick Pickled Shallots

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Shallot

60 mL

White Balsamic Vinegar

4 g

Granulated Sugar

115 g

Goat Cheese

115 g

Bacon

30 mL

Olive Oil

170 g

Fresh Baby Spinach

35 g

Pecan Halves

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Preheat the oven to 350 degrees F (180 degrees C).

Step 2

Place Bacon (115 g) on a foil-lined baking sheet.

Step 3

Bake bacon at 350 degrees F (180 degrees C) in the oven for 20 minutes, or until crisp. Set aside on paper towels until cool.

Step 4

Finely slice the Shallot (1) into half moons.

Step 5

Place the shallots in a small bowl with the White Balsamic Vinegar (60 mL) and Granulated Sugar (4 g) . Marinate for at least 20 minutes.

Step 6

Crumble the Goat Cheese (115 g) into small pieces. Chop the Pecan Halves (35 g) .

Step 7

Add the Olive Oil (30 mL) to the small bowl of shallots and whisk to combine, adding Salt (to taste) and Ground Black Pepper (to taste) .

Step 8

Add all of the ingredients to a large mixing bowl. Pour the dressing over the Fresh Baby Spinach (170 g) and toss well to combine. Serve immediately.