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Categories:
bacon portobello mushrooms olive oil salt thyme rosemary balsamic vinegar mustard olive oil baby spinach red onion
Viewed: 164 - Published at: 8 years agoIngredients
- 6 slices bacon
- 3 portobello mushrooms, trimmed
- 2 tablespoons olive oil
- Salt and pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup olive oil
- 7 ounces baby spinach
- 1 red onion, thinly sliced
Method
- In a skillet, cook bacon until crisp, about 10 minutes. Drain on paper towels and let cool, then crumble.
- Cut mushrooms into strips and toss gently with olive oil, salt, pepper, thyme and rosemary. Warm a large skillet over medium-high heat. Cook mushrooms, stirring often, until tender and water has drained out, about 8 minutes. Remove from skillet to a bowl and let cool.
- Whisk together vinegar, mustard, salt and pepper. Slowly drizzle in olive oil, whisking constantly. In a large salad bowl, toss spinach, onion and mushrooms gently with dressing. Sprinkle bacon on top and serve.
