Salad of young leaf spinach with feta and bacon

Ingredients for 2 servings:

• 500 g young leaf spinach (preferably small, tender leaves)
• 1 feta cheese or other sheep cheese
• 100 g bacon
• 1 shallot(s) or red onion
• 1 garlic clove(s)
• 1 tsp strawberry jam or similar
• 1 tsp Dijon mustard or coarse hot mustard
• olive oil
• n. B. Vinegar (e.g. raspberry balsamic or other fruit vinegar)
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with fruity dressing

Wash and dry the spinach leaves. Young, tender leaves are best for this delicious salad. As an alternative to young spinach, use lamb’s lettuce or arugula. Halve the shallot (or red onion) and slice into thin rings. Dice the bacon and fry in a pan. For the dressing, mix the oil with the vinegar, a little mustard, jam, and a crushed garlic clove in a ratio of about 3:2. Season with salt and pepper. If the fruit vinegar is too acidic, add a little honey or maple syrup to the dressing. I personally like acidic dressings, but that’s a matter of taste; this one should have a slightly sweet and fruity flavor! Mix well and pour over the salad. Then add the bacon and onion and crumble the feta cheese over the top. Serve with fresh baguette or farmhouse bread. A great salad – either as a starter or main course!