SALAD SPINACH WITH BACON THE BUTTERMILK BLUE CHEESE DRESSING

By Coo1

Ingredients

• 1/4 C BUTTERMILK
• 1/4 CUP SOUR CREAM
• 1 SMALL SHALLOT MINCED
• 2 TSP CIDER VINEGAR
• 3 OZ ROQUEFORT OR OTHER BLUE CHEESE CRMBLED (3/4 CUP)
• S&P
• 1/2 LBBACON
• 3/4 LB SPINACH
• 1 SMALL RED ONION THIN SLICED
• 2 HARD BOILED EGGS, QUARTERED
• WHISK BUTTERMILS, SOUR CREAM, SHALLOT AND VINEGAR, STIR IN BLUE CHEESE, ADD S&P.

Preparation

Step 1

Cook bacon and drain on paper.

Toss all, serve on plates and top with egg.