Spinach Salad with Bacon, Blue Cheese, and Bourbon Vinaigrette

By barbell

Creamy and crunchy, hearty and light: This starter is a symphony of delectable contradictions. And kudos to Edward Lee for the ingeniously toothsome pairing of green apples and breakfast radishes.

Ingredients

• 1/4 cup(s) bourbon
• 3/4 cup(s) olive oil
• 2 tablespoon(s) apple-cider vinegar
• 1 tablespoon(s) maple syrup
• 1/4 teaspoon(s) sea salt
• 1/2 teaspoon(s) freshly ground black pepper
• 9 slice(s) (about 8 ounces) bacon, cut into small pieces
• 8 ounce(s) (about 5 loosely packed cups) fresh spinach
• 1/2 cup(s) (about 2 ounces) pecans
• 1 green apple, cored and cut into matchsticks
• 1 breakfast radish, thinly sliced
• 4 ounce(s) mild blue cheese, crumbled

Preparation

Step 1

In a small saucepan over medium heat, bring bourbon to a boil. (If the alcohol in the bourbon ignites, quickly cover saucepan with a tight-fitting lid to tamp out the flame; then remove the lid.) Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes. Transfer to a ramekin and refrigerate until well chilled.

In a small bowl, whisk together olive oil, vinegar, syrup, salt, pepper, and reserved bourbon. Set aside.

In a small skillet over medium-low heat, cook bacon until crispy, 5 to 6 minutes. Transfer to a paper-towel-lined plate. Set aside.

In a large bowl, combine spinach, pecans, apple, radish, blue cheese, and reserved bacon. Toss gently with reserved vinaigrette.