3979. SPINACH SALAD with MUSTARD CURRY VINAIGRETTE and BACON

1 – 10 Oz. Package Washed Baby Spinach

1 Recipe Candied Pecans (recipe below)

1 Recipe Mustard Curry Vinaigrette (recipe below)

12 Strips Bacon

Fry the bacon until crisp and lay it out on a paper towel. Pat the excess fat with more paper towels. Keep in a warm place until ready to serve.

Place the spinach attractively and evenly onto salad bowls. Top the salad with salad dressing, to taste. Sprinkle the candied pecans evenly over the salads. Cross two pieces of warm bacon on top of each of the salads. Serve while bacon is still warm.

CANDIED PECANS

1 Cup Pecan Halves

¼ Cup Brown Sugar

1 tsp. Butter

Heat the brown sugar and butter until it is very hot and starts to bubble. Add in the pecans. Shake and toss the pecans in the sugar mixture until coated evenly and most of the mixture has disappeared. Pour the nuts onto a buttered piece of parchment. Separate the nuts with a spoon while they are still very hot.

MUSTARD CURRY VINAIGRETTE

1 tsp. Dry Mustard

2 tsp. Dijon Style Mustard

1 Tbsp. Honey

1 Tbsp. Water

1 Tbsp. Madras Curry Powder

⅓ Cup Red Wine Vinegar

⅔ Cup Olive Oil

Whisk together the dry mustard, dijon mustard, honey, curry powder and water. Whisk the red wine into the mixture. Whisk the olive oil into the mixture.

bacon recipe source: Euphemia Haye Restaurant & Haye Loft (@EuphemiaHaye), 5540 Gulf of Mexico Drive, Longboat Key, Florida 34228