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Warm Spinach Salad with Bacon, Walnuts & Goat Cheese

Scott Phillips

Servings: four as a first course.



  • 1/4 small red onion, very thinly sliced
  • 3 Tbs. sherry vinegar
  • 4-1/2 oz. thick-cut bacon (about 4 slices), cut into 1/2-inch pieces
  • 3 oz. baby spinach (about 8 cups loosely packed), washed
  • Kosher salt
  • 1-1/2 tsp. chopped fresh mint (optional)
  • Scant 1/4 cup shelled walnuts, toasted and coarsely chopped
  • 2 oz. goat cheese, crumbled
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 250
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 30
  • Sodium (mg): 440
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 8


  • In a small bowl, soak the onion slices in the sherry vinegar.
  • In a heavy skillet over medium heat, cook the bacon until crisp, about 7 minutes. With tongs or a slotted spoon, transfer the bacon to a plate that’s lined with paper towels. Crumble when cool.
  • Pour off all but 3 Tbs. fat from the pan. Strain the vinegar from the onions into the pan and stir with a wooden spoon to loosen the browned bits and emulsify the dressing. Put the spinach in a medium bowl and drizzle the warm dressing over it. Toss and season with salt to taste.
  • Divide the spinach among four plates and garnish with the mint, walnuts, onion, and goat cheese. Sprinkle with the crumbled bacon, season with pepper, and serve.


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