Spinach Salad with Curry Vinaigrette

Fresh spinach leaves are tossed with crisp-chewy cubes of bacon, sliced mushrooms and a homemade toasted curry vinaigrette.

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1/4 pound slab bacon

1 tablespoon curry powder

3 tablespoons red wine vinegar

1 tablespoon prepared Dijon-style mustard

9 tablespoons vegetable oil

salt and pepper to taste

12 cups flat leaf spinach - rinsed, dried and stems removed

12 fresh mushrooms, sliced

Trim the rind from the bacon and cut into 1 inch cubes.Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy.Cover and reduce heat to lowest setting to keep bacon warm.

In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds.Remove from heat.

In a medium bowl, whisk together the vinegar and mustard.Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth.Season to taste with salt and pepper.

In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated.Adjust salt and pepper to taste and serve immediately.

Spinach Salad with Curry Vinaigrette

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