Paleo Spinach and Apple Salad, Mixed Greens with Warm Bacon Dressing

Well, we just weathered the first of our tropical storms (Beryl) for the season. And really, it wasn’t too bad except for the trees smashing up against our windows last night. I think the worst of it was that some of our neighbors lost power for the evening… luckily we did not, so we did a Lord of the Rings marathon. Yay for tropical storm parties! And so today, we catch up on some much needed work.

Spanish word of the day: la ensalada (salad)

I usually post my dressings and salads separate and make suggestions, but I feel very strongly about these two going together, so I’m pairing them for today. Of course you could use them for something else, but I really recommend trying this as is…its one of Angel’s and my favorites.

Spinach Salad with Apples & Warm Bacon Dressing

4 strips Bacon (cubed, cooked, oil reserved)

1 Granny Smith Apple

2 handfuls Baby Spinach

2 handfuls Arugula

¼ tsp Sea Salt

¼ tsp Black Pepper

1 Tbsp Chives

¼ cup Pecans

2 Shallots

Optional – Goat Cheese (if you do dairy, this is perfect!)

Warm Bacon Vinaigrette Dressing:

1 Tbsp Coconut Vinegar

¼ tsp Dijon Mustard

¼ cup Olive Oil

1 Tbsp Honey

Reserved Bacon Grease

Chop the apple and shallots into slices, the chives and the pecans into small pieces.

In a separate bowl, mix together the coconut vinegar, Dijon mustard, and bacon fat. Whisk in olive oil until the desired consistency is reached. NOTE: the more oil you add, the thicker it will become (=emulsifying). We don’t use too much, about 2 Tbsp.

Toss the spinach, chives, pecans, onion and goat cheese (if you eat dairy) with the desired amount of Warm Bacon Vinaigrette Dressing.

Goes great with our Blackened Salmon!