top of page

How to make: Spinach Salad with Dijon Bacon Vinaigrette 

Yield: 4


1/2 pound spinach, washed, dried and torn into bite size pieces

6 ounces thick-cut bacon, cut crosswise into 1/4 inch thick strips

2 tablespoons finely chopped shallot

3 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon brown sugar

Kosher salt and freshly ground black pepper

In a large skillet on medium heat, add bacon and cook until crispy and the fat is rendered, about 6 to 8 minutes. Turn off heat and transfer bacon to a paper-towel lined plate to drain. Reserve bacon fat in pan and return to medium heat. Add shallot and cook until soft, 1 to 2 minutes. Add red wine vinegar, increase heat to medium-high, and boil for 5 seconds, remove from heat and whisk in Dijon. Immediately pour hot dressing over spinach and toss well. Taste and adjust seasoning with salt and pepper.

By: Chef Mark Kalix

Share this recipe

A classic steakhouse-style spinach salad with the absolute best dijon bacon vinaigrette.

Recommended for you

Grilled Romaine with Honey Chipotle Vinaigrette

Simple yet tasty grilled romaine paired with a sweet and spicy dressing.

Cuban style potato salad

Old fashioned potato salad with the flavors of a cuban sandwich.

Cajun Roasted Pork Loin

This highly atomic and delicious pork loin is served well with red beans and rice.

Stuffed Roasted Pork Loin

This roasted pork tenderloin is stuffed with mushrooms, sage and brandy sauce.

bottom of page