Recipe: Baby Spinach and Red Cabbage Salad with Bacon Vinaigrette (serves 2)

BABY SPINACH AND RED CABBAGE SALAD
WITH BACON VINAIGRETTE

FOR THE VINAIGRETTE:
1 clove garlic clove, minced
1/8 teaspoon salt
1/2 teaspoon coarse-grind mustard
1/2 teaspoon honey
4 1/2 teaspoons white wine vinegar
FOR THE SALAD:
7 1/2 teaspoons extra-virgin olive oil
1/4 cup pine nuts
4 slices Applewood smoked bacon, chopped
1 lb red cabbage, cut into 1/2-inch-thick slices
4 to 6 oz baby spinach, stems discarded

TO PREPARE THE VINAIGRETTE:
Mash the garlic and salt to a paste in a bowl. Whisk in the mustard, honey and vinegar. Add the olive oil in a stream, whisking until emulsified.

TO PREPARE THE SALAD:
Toast the pine nuts in a heavy large skillet over medium heat for 2 minutes or until golden brown, stirring frequently.

Add the bacon to the pine nuts. Cook for 2 minutes or until the bacon is brown and crisp.

Add the cabbage, tossing to combine. Cook, covered, for 8 to 10 minutes or until the cabbage is wilted and tender.

Reduce the heat to low. Add the spinach. Cook until the spinach begins to wilt, stirring gently.

TO SERVE:
Remove from the heat. Add the vinaigrette and toss to combine. Serve immediately.

2 servings
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