Mizuna, Spinach, Arugula & Bacon
This simple salad combines mizuna, arugula, and spinach with a warm bacon vinaigrette. This salad is hearty enough for a meal.
- 3 oz Arugula
- 3 oz Spinach
- 3 oz Mizuna
- 8 strips bacon crumbled
- 3 tbsp Bacon Fat reserved from frying bacon
- 3 tbsp Sherry or Red Wine vinegar
- ½ tsp Dijon Mustard
- ½ tsp Maple Syrup
Wash greens. Remove stems from greens and chop or tear into bite-sized pieces. Put all the greens in a salad spinner and wash thoroughly, then spin completely dry.
Fry the bacon. When bacon is crispy drain on paper towels or a wire rack. Reserve 3 tablespoons of the fat.
Make the vinaigrette. Whisk bacon fat with vinegar, dijon, and maple syrup.
Toss greens with warm dressing, add bacon, and serve.