Spinach Salad with Mushrooms and Bacon

Ingredients

• 7 ounces baby spinach 
• 6 slices bacon 
• 3 tablespoons balsamic vinegar 
• 1 teaspoon dijon mustard 
• 0.5 teaspoon rosemary dried
• 0.5 teaspoon thyme leaves dried
• 0.5 cup olive oil 
• 2 tablespoons olive oil 
• 3  portabello mushrooms trimmed
• 1  onion red thinly sliced
• 8 servings salt and pepper 

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. In a skillet, cook bacon until crisp, about 10 minutes.
2. Drain on paper towels and let cool, then crumble.
3. 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.
4. Remove from skillet to a bowl and let cool.
5. Whisk together vinegar, mustard, salt and pepper.
6. Slowly drizzle in olive oil, whisking constantly. In a large salad bowl, toss spinach, onion and mushrooms gently with dressing.
7. Sprinkle bacon on top and serve.