Spinach Salad With Gorgonzola And Olives

Recipe Ingredients

2 tablespoons	30ml	White wine vinegar
2 tablespoons	30ml	Dijon mustard
1 1/2 tablespoons	22ml	Honey
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Bags ready-to-use spinach - (10 oz ea)
3 cups	711ml	Sliced mushrooms - (abt 8 oz)
1 cup	237ml	Pitted Kalamata olives or other
		Brine-cured black olives
10		Bacon - cut 1/2" pieces
1 3/4 cups	255g / 9oz	Crumbled Gorgonzola cheese - (abt 6 oz)
1/4 cup	59ml	Whipping cream

Recipe Instructions

Whisk first 3 ingredients in small bowl to blend. Season to taste with salt and pepper. Place spinach in large bowl. Arrange mushrooms and olives over spinach. Cook bacon in heavy skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain.

Pour off all but 1 tablespoon drippings. Reduce heat to medium-low. Add cheese, cream and mustard mixture to skillet. Stir just until melted and smooth (do not boil). Pour warm dressing over salad. Sprinkle salad with bacon.

This recipe yields 6 servings.

Source:
Bon Appetit, January 2000

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