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

1/4 cup

White Balsamic Vinegar

1 tsp

Granulated Sugar

1/2 cup

Goat Cheese

4 oz

Bacon

2 Tbsp

Olive Oil

5 2/3 cups

Fresh Baby Spinach

1/4 cup

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 (4 oz) 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 (1/4 cup) and Granulated Sugar (1 tsp) . Marinate for at least 20 minutes.

Step 6

Crumble the Goat Cheese (1/2 cup) into small pieces. Chop the Pecan Halves (1/4 cup) .

Step 7

Add the Olive Oil (2 Tbsp) 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 (5 2/3 cups) and toss well to combine. Serve immediately.