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1/4 lb slab Bacon
1 Tablespoon Curry Powder
3 Tablespoons Red Wine Vinegar
1 Tablespoon prepared Dijon-style Mustard
9 Tablespoons Vegetable Oil
Salt and Pepper to taste
12 cups flat leaf Spinach - rinsed, dried and stems removed
12 fresh Mushrooms, sliced
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Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm. In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat. In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper. In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.
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