Spinach, Portabella, Bacon & Blue Cheese in Walnut Dressing

Ingredients

For Walnut Dressing

• 1/4 cup walnuts (chopped)
• 3/4 cup olive oil
• 1/2 cup vegetable stock
• 1/4 cup red wine vinegar (See Note #3)
• 1 teaspoon garlic (minced)
• 1 teaspoon shallot (minced)

For Salad

• 1/4 cup walnuts (chopped)
• 1 teaspoon powdered sugar
• 4 cups fresh baby spinach leaves
• 2 cups portabella mushrooms (sliced)
• 6 slices bacon (cooked crisp & crumbled)
• 1/2 cup blue cheese (crumbled)

Directions

1. 1

   For Dressing: Whisk together all ingredients. Season w/salt + pepper as desired & set aside.

2. 2

   For Salads:.

3. 3

   Preheat oven to 375°F Toss 1/4 cup walnuts w/1 tsp powd sugar. Place on baking sheet & bake 6-8 min, stirring occ. Watch carefully to avoid burning. Set aside to cool.

4. 4

   Combine spinach, sliced mushrooms & crumbled bacon in a lrg bowl. Add dressing & toss to coat.

5. 5

   Divide mixture onto 6 salad plates & sprinkle w/toasted walnuts + crumbled blue cheese. Serve immediately.

6. 6

   NOTE #1: I frankly did not notice that much of a distinction between the plain walnuts mixed w/the dressing & the toasted & slightly sweetened walnuts atop the salad. For that reason, I will likely just combine the 1/2 cup walnuts w/the dressing, add the tsp of powd sugar for a hint of sweetness & eliminate the toasting step.

7. 7

   Note #2: As an option, feel free to sub pecans in this recipe or even use pine nuts which I think work very well w/spinach salads.

8. 8

   Note #3: For those of you (like me) who do not keep red wine vinegar in your pantry, make your own using a 1:3 ratio. For this recipe using 1/4 cup, that would be 1 tbsp red wine mixed w/3 tbsp white vinegar. Too easy, huh?