Ingredients
- 4oz Sensei Farms Baby Spinach
- 1 medium apple, sliced (suggestion: Honeycrisp or Granny Smith)
- ¼ cup gorgonzola cheese, crumbled
- 3 tablespoons honey-cayenne walnuts (see recipe below)
- 2 slices bacon, cut into lardons
- 3 tablespoons Warm Bacon Vinaigrette (see recipe below)
Honey-Cayenne Walnuts:
- ¼ cup walnut halves
- 1 ½ teaspoons honey
- Small pinch of cayenne pepper
- Pinch of salt
Warm Bacon Vinaigrette:
- 1 tablespoon reserved bacon fat
- ½ tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- ½ teaspoon sugar
- Salt and pepper to taste
Preparation
Honey-Cayenne Walnuts:
Step 1
Lightly toast walnut halves in a dry skillet over medium heat, approximately 2-3 minutes or until fragrant. Reduce heat, stir in honey and cayenne. Cook about 1-2 minutes ensuring nuts are evenly coated and mixture becomes sticky.
Step 2
Spread on a parchment-lined tray to cool. Sprinkle with a pinch of salt.
Tip: Use paprika instead of cayenne for a milder flavor.
Warm Bacon Vinaigrette:
Whisk Dijon, red wine vinegar, sugar, salt, and pepper into the warm bacon fat. Set aside.
Salad Assembly:
Step 1
Cook the bacon lardons in a skillet on medium heat until crisp. Transfer to a paper-towel lined plate. Reserve 1 tablespoon bacon fat for dressing.
Step 2
In a large bowl, add baby spinach, top with sliced apples, gorgonzola cheese, walnuts, and bacon.
Step 3
Pour the warm dressing over the salad and serve immediately.
Tips: For a lighter alternative, use turkey bacon instead and use olive oil for the dressing. To make this salad vegetarian, omit the bacon and replace the bacon fat with olive oil. If gorgonzola is hard to find, regular blue cheese or feta are great substitutes.