This is really quick to throw together, and makes for a great side dish, or even as a light meal. Tender baby spinach leaves and buttery baby portobellos, dressed in a homemade dressing and topped with crunchy bacon bits and creamy feta cheese. Veggies never tasted quite so sinful.
Made this last night, only to discover that GBF isn't a big fan of spinach. Ah well, c'est la vie. Will give him something else next weekend then.
Serves 2
- Couple of handfuls of baby spinach, washed and dried
- 4-5 baby portobello mushrooms, sliced
- Knob of butter
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp wholegrain mustard
- A few rashers of bacon
- 2-inch cube of feta cheese
- Freshly ground black pepper and sea salt to taste
Cut bacon into strips, fry till crisp, drain on paper towels and set aside.
In a pan, melt a knob of butter and saute mushrooms till soft. Set aside in a bowl with juices. If you like your salad a little wilted, you can start on the salad right away so that the heat from the mushrooms cook the leaves slightly. For crunchier leaves, let the mushrooms cool completely.
To make the dressing, whisk oil, vinegar and mustard until it emulsifies (becomes thick and gel-like). If you don't have a whisk, put the ingredients in a jar with a screw-on cap and shake the living crap out of it.
Add spinach leaves to the mushrooms and toss with dressing. Sprinkle on the crispy bacon and crumble feta over. Add pepper and salt to taste.
A great add-on to this is a poached egg. Break through the yolk and let the creamy oozy yolk mix in... Sinfully delicious.
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