Vintage House Wilted Spinach Salad with Hot Bacon Merlot Dressing
Ingredients
- 4 cups raw leaf spinach washed, dried, and stemmed
- 1/2 cup mushrooms sliced
- 1/2 cup bacon strips finely diced
- 1/4 cup red onion finely diced
- 1/4 cup light brown sugar firmly packed
- 1/4 cup Messina Hof Merlot
- 1 tsp fresh Texas tarragon chiffonade
- 1/4 cup Messina Hof Garlic Merlot Dressing
Instructions
- Prepare spinach and mushrooms
- Place in a large serving bowl and set aside
- In a 10" sauté pan, sauté bacon until almost crisp
- Add onion and brown sugar and cook until onions begin to caramelize (approximately 2 minutes)
- Add wine, Texas tarragon, and dressing. Bring to a boil
- Pour dressing over spinach and mushrooms. Allow to stand a minute for spinach to wilt
- Toss and serve