Smart Bacon and Egg Spinach Salad
with Warm Shallot Vinaigrette and Mushrooms
Nothing takes a salad to new levels of luxury quite like a warm shallot and bacon vinaigrette! You'll want to coat every bite of salad in its sweet-savoury-tangy flavour.
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
1 tbsp
Maple Syrup
1 unit(s)
Garlic, cloves
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
25 g
Shallot
113 g
Mushrooms
113 g
Baby Spinach
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Hard Boiled Egg
(Contains Egg)
5 unit(s)
Red Potato
1 tbsp
BBQ Seasoning
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt, pepper and half the BBQ Seasoning (use all for 4 ppl), then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.
Arrange bacon strips in a single layer on an unlined baking sheet. Roast in the top of the oven, flipping halfway through, until golden-brown and cooked through, 12-14 min.**Using tongs, transfer bacon to a paper towel-lined plate. Carefully transfer all but 1/2 tbsp (1 tbsp) bacon fat to a small heat-proof bowl. Reserve remaining fat on the baking sheet.
Quarter mushrooms. Peel, then mince or grate garlic.Peel, then cut half the shallot (whole shallot for 4 ppl) into 1/4-inch pieces. Peel eggs.Whisk together mustard, vinegar and half the maple syrup (use all for 4 ppl) in a large heat-proof bowl.
Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) reserved bacon fat from the small bowl, then mushrooms. Cook, stirring occasionally, until mushrooms are golden-brown, 4-5 min.Add half the garlic, then season with salt and pepper, to taste. Cook, stirring often, until fragrant, 30 sec.Transfer mushrooms to a plate.
Heat the same pan over medium-high.When hot, add 1 tbsp (1 1/2 tbsp) reserved bacon fat from the baking sheet, then shallots. Cook, stirring often, until fragrant, 30 sec. Remove from heat, then add remaining garlic. Cook, stirring often, until fragrant, 30 sec.Carefully transfer bacon fat and shallots to the large bowl with vinaigrette base. Season with salt and pepper, to taste, then whisk to combine.
Quarter eggs lengthwise, then season with a pinch of salt and pepper, to taste.Chop bacon into 1/2-inch pieces.Add mushrooms, spinach, potatoes and half the bacon to the bowl with warm vinaigrette, then toss to combine. Divide salad between plates. Sprinkle cheese and remaining bacon over top. Top with eggs.
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