Jowl Bacon Spinach Salad
A delicate, fresh bacon on a bed of organic spinach. Oranges offer a touch of sweetness. Simple yet delicious.
- 4 slices jowl bacon, thin cut
- 4 handfuls organic baby spinach, washed and spun
- 1 organic shallot, sliced thin lengthwise
- 1 organic navel orange, peeled and chopped
- organic EVOO
- sea salt
Preparation time 10mins
Cooking time 10mins
Preheat a cast iron skillet over medium-high heat. Add the jowl bacon. Let cook for 2 minutes, and flip. Cook another two minutes, just so each side has browned and crisped up slightly. Remove from skillet and drain.
Sauté the shallots over medium-high heat, until caramelized. While they cook, chop the jowl bacon and begin building the salad.
Place spinach and oranges in a bowl and drizzle with olive oil and season with sea salt. Toss and divide onto plates. Top each salad with the jowl bacon and sautéed shallots. Serve immediately.
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