Ingredients
2 tbsp. olive oil
1 slice meaty bacon, finely chopped
1 small shallot, chopped
2 cloves garlic, grated or chopped
2 tbsp. apple cider vinegar or sherry vinegar
1 tbsp. maple syrup
1 rounded tsp. Dijon or grainy Dijon
1 tbsp. fresh thyme or 1 tsp. dried thyme
Salt and pepper
3 cups (packed) spinach, stems removed, or baby spinach
1 to 2 radishes, thinly sliced
2 tbsp. drained marinated mushrooms
A handful of fried onions or potato sticks (from a can or pouch)
1 hard-boiled egg, halved (store-bought or prepped)
Preparation
Step 1
For the dressing, in a medium skillet, heat the oil, two turns of the pan, over medium-high.
Step 2
Add the bacon and cook, stirring, for 1 minute.
Step 3
Add the shallot and garlic; stir for 2 minutes.
Step 4
Add the vinegar and maple syrup. Swirl the skillet, then remove from the heat.
Step 5
Off heat, whisk in the Dijon and thyme. Season the dressing with salt and pepper.
Step 6
For the salad, in a large bowl, toss the spinach with some of the warm dressing; season.
Step 7
Top with the radishes, mushrooms, fried onions, and egg. Add more dressing, if desired.
Step 8
"A satisfying main-course salad in less than 5 minutes? Yep, it can be done!"-Rach
