Name: Spinach Salad with Maple-Mustard Dressing
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 180 ml vegetable oil; 60 ml red wine vinegar; 2 garlic; 2 shallot; 2.5 g black pepper; 60 g dijon mustard; 60 g pommery mustard; 164 g maple syrup; 1 g salt; 340 g spinach; 5 mushrooms; 1 red onion; 4 bacon; 2 hard-boiled egg

Equipment

Large mixing bowl

Small mixing bowl

or Glass jar with lid

Whisk

Chef's knife

Ingredients

4 servings

dressing

180 ml vegetable oil
60 ml red wine vinegar
2 garlic, crushed
2 shallot, chopped
2½ g black pepper
60 g dijon mustard
60 g pommery mustard
164 g maple syrup
1 g salt

salad

340 g spinach
5 mushrooms, sliced
1 red onion, sliced
4 bacon, sautéed until crisp
2 hard-boiled egg, quartered

Nutrition (per serving)

759

Calories

17g

Protein

41g

Carbs

60g

Fat

Fiber

28g

Sugar

1089mg

Sodium

Method

In a small bowl, whisk together the vegetable oil, red wine vinegar, crushed garlic, chopped shallots, black pepper, Dijon mustard, Pommery mustard, maple syrup, and salt until the mixture is fully emulsified.

Place the spinach, sliced mushrooms, sliced red onion, crispy bacon, and quartered hard-boiled eggs into a large mixing bowl.

Pour the prepared dressing over the salad ingredients and toss gently to coat all components evenly.

Chef's Notes

For the best flavor, use good quality Dijon and Pommery mustards. The difference in texture and pungency between the two will add complexity to the dressing.
Ensure your bacon is rendered until truly crisp. Soggy bacon will detract from the salad's texture. Consider draining it on paper towels to remove excess grease.
When making the dressing, emulsification is key. Whisk vigorously or use an immersion blender for a smooth, cohesive dressing that won't separate easily.
Wash and thoroughly dry your spinach. Excess water will dilute the dressing and make the salad soggy.