Spinach Salad with Curry Vinaigrette

Ingredients

• 0.3 pound bacon 
• 1 tablespoon curry powder 
• 12 cups flat leaf spinach - dried rinsed
• 12  mushrooms fresh sliced
• 1 tablespoon mustard dijon-style prepared
• 3 tablespoons red wine vinegar 
• 6 servings salt and pepper to taste
• 9 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Trim the rind from the bacon and cut into 1 inch cubes.
2. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
3. In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds.
4. Remove from heat.
5. In a medium bowl, whisk together the vinegar and mustard.
6. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated.
7. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
8. In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.