WARM SPINACH, MUSHROOM AND BACON SALAD WITH CHEESE TOAST AND BALSAMIC VINEGAR DRESSING
Ingredients
- 85g/3oz spinach
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- 2 rashers smoked streaky bacon
- chopped
- 85g/3oz chestnut mushrooms
- 2 slices ciabatta
- toasted
- 70g/2½oz Port Salut cheese
Directions
- Preheat the grill to medium.
- For the salad
- place the spinach into a large bowl
- drizzle over the balsamic vinegar and olive oil and stir to coat the leaves.
- Heat a frying pan and fry the bacon for 3-4 minutes
- until crisp. Add the mushrooms and fry for 3-4 minutes. Add the bacon and mushrooms to the bowl with the spinach and stir well.
- For the cheese toast
- place the toasted ciabatta slices onto a baking sheet
- top with the cheese and grill until the cheese is bubbling and melted.
- To serve
- place the salad into a serving dish and top with the cheese toast.
