8 slices bacon
10 cups fresh spinach, rinsed, stemmed, and patted dry
2 cups white button mushrooms, wiped clean, trimmed, and sliced
1 cup thinly sliced red onion
2 medium tomatoes, cored and cut into wedges (optional)
2 hard-boiled eggs, peeled and thinly sliced (optional)
DRESSING:
1/2 cup honey
1/4 cup Dijon mustard
1 cup vegetable oil
2 tablespoons fresh lemon juice
1/2 teaspoon ground white pepper
1/4 teaspoon salt
Cook bacon and crumble.
Combine the spinach, bacon, mushrooms, and onion in a large mixing bowl and toss.
Garnish with tomato wedges and/ or sliced hard-boiled eggs if desired. Drizzle with the dressing and serve immediately.
YIELD: 4 large salads or 6 to 8 side salads
DRESSING:
Combine the honey and mustard in a medium mixing bowl and whisk to blend.
Slowly add the oil in a steady stream, whisking until blended and smooth.
Add the lemon juice, white pepper, and salt and whisk to blend.
YIELD: 1 cup
From Emeril Lagasse