This simple salad is made with items that most people have in their pantry. It can be enjoyed as a beginning or main course, hearty and full of robust, sweet and savory flavors.
Spinach Salad with Spicy Tomato Vinaigrette
Salad
8 cups spinach, tender, young and washed
4 eggs, hard boiled, peeled and crumbled
8 ounces smokey bacon, Slab Edwards of Surry, Virginia, cooked and roughly chopped
Spicy Tomato Vinaigrette
½ cup ketchup
½ cup apple cider vinegar
½ cup sugar, granulated
¼ cup honey
1 teaspoon kosher salt
1 Tablespoon black pepper, freshly ground
¾ cup blend oil (90% canola, 10% extra virgin olive oil)
In a saucepan over medium heat, gently warm ketchup, vinegar, sugar, and honey until sugar dissolves. Transfer to a blender or Vitamix, add salt and pepper. Turn on blend and slowly add oil as it emulsifies.
To finish, place the spinach, bacon, hard cooked egg and liberally dress with the spicy tomato vinaigrette. Season with a pinch of salt and enjoy at once.
Serves 4 (with plenty of vinaigrette left over)
