Warm Spinach, Mushroom and Goat Cheese Salad

By bkotowich

Ingredients

• 6 Bacon Slices, Chopped
• 1 Large Red Bell Pepper, Cut Lengthwise into Thin Strips
• 12 Ounces Crimini (Baby Bella) Mushrooms, Coarsely Chopped
• 1 10oz Bag Spinach Leaves
• 1/2 Medium-Size Red Onion, Cut into Paper-Thin Slices
• 2/3 C Olive Oil
• 1/3 C White Wine Vinegar
• 2 Tbsp Sugar
• 4 oz Chilled Soft Fresh Goat Cheese, Crumbled (about 1 C)

Preparation

Step 1

Cook bacon in a large skillet over medium heat until brown and crips. Add bell pepper to drippings in skillet; saute 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and saute until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.

Add oil, vinegar and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divided salad among 4 plates. Sprinkle with goat cheese.