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Ingredients
- 12 strips applewood-smoiked bacon, diced
- 1 1/4 cup thinly sliced shallots
- 1 tbs olive oil
- 2 Pink Lady apples, sliced
- 1 pkg fresh baby spinach (5 oz)
- 6 hard boiled eggs, quartered
- Vinaigrette
- 1/3 cup apple juice
- 2 tbs cider vinegar
- 2 tbs honey
- 1 tbsp Dijon mustard
- 1/3 cup olive oil
- salt
- pepper
- Candied walnuts
Preparation
Step 1
Cook bacon in a nonstick skillet until crisp; transfer to a paper-towel-lined plate. pour off all but 1 tbs drippings. Add shallots and cook over medium heat until softened, 2-3 minutes; transfer to a bowl. Heat 1 tbs oil in same skillet and salute apples until just beginning to soften, 1-2 minutes; transfer apples to a plate.
Vinaigrette, whisk apple juice, vinegar, honey and Dijon into skillet; simmer until slightly reduced, about 1 minute. Remove skillet from heat. Whisk in 1/3 cup oil; season with salt and pepper.
Toss vinaigrette with spinach, bacon, shallots, apples and eggs. Top with candied walnuts.