A delicious spinach salad dressed with our favorite bacon vinaigrette recipe and featuring toasted Cranberry Walnut croutons.
Ingredients
- 1 La Brea Bakery Cranberry Walnut Loaf, cubed
- ¼ cup extra virgin olive oil
- ¼ cup cider vinegar, plus ½ teaspoon
- 2 tablespoons bacon, crumbled
- 1 tablespoon bacon drippings (reserved from cooking)
- 1 tablespoon dark brown sugar
- 1 tablespoon mustard
- Salt and freshly ground pepper, to taste
- 2 cups chicken, pulled
- 10 ounces fresh baby spinach
- 1 apple, thinly sliced
- 4 ounces goat cheese, softened
- 1 tablespoon fresh tarragon, chopped
Preparation
- Heat oven to 400°F. Place cubed bread on a baking sheet and bake until crispy on the outside but still chewy on the inside, approximately 10 minutes. Remove and set aside.
- In a small bowl combine olive oil, vinegar, cooked bacon and drippings, brown sugar, mustard, salt, and pepper. Whisk until emulsion is formed and set aside.
- In large bowl, combine chicken, spinach, apples, goat cheese, croutons, and tarragon.
- Warm vinaigrette slightly on stovetop or in microwave. Whisk and slowly spoon over salad.
- Divide into 4 portions and serve in shallow bowls.
