When I made this salad for Easter dinner, I knew that I would enjoy it. What I didn't know was how much my family would like it. There is just something special about this combination of flavors and textures. Judging from the reception this salad received at my house, you should try it at yours. Even those around your table who think they don't like salad will probably be seduced by the charms of this one.
Spinach Salad with Bacon, Mushrooms & Gruyère
1 T. white wine vinegar
1 T. Dijon mustard
¼ c. canola oil
6 T. whipping cream
5 to 6 oz. salad baby spinach, washed and spun dry
6 oz. thick-sliced bacon, cut into ½” strips and cooked until crisp
3 oz. Gruyère cheese, shaved with a vegetable peeler
Salt & pepper
To prepare the vinaigrette: combine the vinegar and mustard in a small bowl and whisk until smooth. Continue to whisk while slowly drizzling in the canola oil to form an emulsion. Whisk in the cream. Taste and season with salt and pepper.
Place the spinach in a large bowl and add the bacon, cheese, onion and mushrooms. Season with salt & pepper.