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Hot Bacon Dressing, Spinach and Mushroom Salad

Bob Helleur
Donald Helleur

  • 1 clove garlic
  • 1 Tbsp salad oil
  • ¼ lb bacon, cooked
  • 1 egg

  • 1 Tbsp sugar

  • 1 Tbsp red wine vinegar

  • 1 Tbsp tarragon vinegar
  • Salt and pepper
  • ½ pkg fresh spinach, cleaned
  • ½ pkg fresh mushrooms

Clean and combine spinach and sliced mushrooms in a salad bowl. Mash garlic clove in salad oil. Let stand for 30 minutes. Discard garlic and pour oil over salad. Fry bacon. Remove from pan and drain. Reserve bacon fat. Beat together egg, sugar, red wine vinegar and tarragon vinegar. Pour slowly into warm bacon fat, stirring constantly until mixture has thickened slightly. Crumble bacon and sprinkle over salad. Pour dressing over. Serve immediately.