Shelly's Recipe

SPINACH-ENDIVE SALAD WITH WARM VINAIGRETTE

Category: Salad

4 apple-smoked bacon slices
1/4 cup balsamic vinegar
4 tsp Dijon mustard
1/2 cup crumbled blue cheese (optional)
1/4 medium-size red onion, thinly sliced
2 tsp chopped fresh parsley
1/2 tsp salt
1/2 tsp freshly ground pepper
1 (10 oz) pkg fresh baby spinach
1 head Belgian endive, cut into 8 slices lengthwise
Crumbled blue cheese (optional)

Cook bacon in a large skillet until crisp, remove bacon, and drain on paper towels, reserving 1/4 cup drippings in skillet. Crumble bacon, and set aside.

Combine vinegar, mustard, and, if desired, 1/2 cup crumbled blue cheese, stirring until mixture is smooth.

Add vinegar mixture and onion to hot bacon drippings in skillet over medium heat, stirring to coat. Add bacon, parsley, salt, and pepper. Add spinach and endive, toss in skillet just until combined. Serve immediately. Top with additional crumbled blue cheese, if desired. Serves 6