Warm Spinach Bacon and Chevre Salad
By Sue Serves 6
Leafy greens such as spinach are loaded with iron and antioxidants. Spinach actually contains more iron than ground beef!
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- 4 cups baby spinach leafs
- 4 ounces soft Chevre
- ½ lb bacon
- 2 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- ¼ cup pine nuts
- 1 × Kosher salt and pepper
You may also need:
Bowl, Skillet, Spoon
Cook bacon in a skillet until crispy. Drain on a paper towel and set aside. Reserve 2 tablespoons bacon fat in skillet.
Place spinach in a large salad bowl and top with crumbled chevre and bacon.
Heat reserved bacon fat and olive oil in skillet on medium. Add pine nuts and toast for 3 minutes.
Just before serving, drizzle hot oil and bacon fat over spinach and toss thoroughly so that melted chevre coats spinach leafs.
Sprinkle with vinegar and salt & pepper, toss again, and serve warm.
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