Light Bites
Spinach Salad with Warm Smokey Bacon
Truly Irish Warm Smokey Bacon Salad
Ingredients
225g young spinach
2 large eggs
8 Truly Irish Beechwood Smoked Rashers
45 ml red wine vinegar
1 tsp caster sugar
1/2 tsp Dijon mustard
Salt and freshly ground black pepper
4 large white mushrooms, sliced
1 small red onion, very thinly sliced
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Method
Step 1
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Step 2
Hard boil eggs leave to cool. Remove and peel off the shell. Slice each egg into 8 pieces and set aside. While the eggs are cooking, fry the Truly Irish Beechwood Smoked Rashers and remove to a paper towel to drain. Slice the bacon to bite size pieces and set aside.
Step 3
Transfer the fat from the fried bacon small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of salt and black pepper.
Step 4
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and sliced bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season as required and serve immediately.