This is something I've been dying to do with the Bacon Olive Oil since we got it in. And now that we have the new and improved formula, I really had to give it a shot.
Bacon Wilted Spinach Salad
makes 2 salads
8oz spinach, rinsed and torn
2 + 1 tbsp Bacon Olive Oil
1/2c diced cooked chicken
1/8c currants or raisins
1/4c mushrooms
1 tsp stone ground mustard
salt and pepper
optional:
1/4c walnuts
crumbled bacon
Heat 1 tbsp of oil in a large pan. Stir in the mushrooms and a pinch of salt. Cook a few minutes or until softened a bit and reducing. 5-6 minutes. Add the chicken and the mustard, stir to coat and cook until heated through, 1-2 minutes. Remove from pan and set aside.
Over medium high heat, dump all the spinach into the pan. Drizzle the 2 tbsp olive oil evenly over the top. Toss constantly until it has just begun to wilt. Remove from heat.
Serve topped with the chicken mushroom mixture, currants and a bit of black pepper.
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