Recipe(tried): Warm Spinach Salad with Goat Cheese

This is not from Bucca de Beppo, but it is delicious!

WARM SPINACH SALAD WITH GOAT CHEESE

6 bacon slices, chopped
1 large red bell pepper, cut lengthwise into thin strips
12 ounces crimini (baby bella) mushrooms, coarsely chopped
1 10-ounce bag spinach leaves
1/2 medium-size red onion, cut into paper-thin slices
2/3 cup olive oil
1/3 cup white wine vinegar
2 tablespoons sugar
4 ounces chilled soft fresh goat cheese, crumbled (about 1 cup)

Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain.

Add bell pepper to drippings in skillet; saute 2 minutes. Using slotted spoon, transfer bell pepper to large bowl.

Add mushrooms to same skillet and saute until tender and beginning to brown, about 4 minutes.

Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.

Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper.

Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.

Makes 4 servings.
Bon App tit, March 2005
Daryl Getman, New York, NY