Sunday, July 6, 2014

Spinach Salad with Bacon, Blud Cheese, and Bourbon Vinaigrette

Creamy and crunchy, hearty and light: This starter is a symphony of delectable contradictions. The paring of green apples and breakfast radishes with the salad makes for an unbelievably mixture of taste and textures. This salad is a wonderful starter for any meal, from a family dinner, to a dinner party to a Holiday Meal. It also makes a great light lunch too.


  • 1/4 cup bourbon
  • 1/4 cup olive oil
  • 2 tablespoons apple-cider vinegar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 9 slices bacon {about 8 ounces}, cut into small pieces
  • 8 ounces fresh spinach {about 5 loosely packed cups}
  • 1/2 cups pecans {about 2 ounces}
  • 1 green apple, cored and cut into matchsticks
  • 1 breakfast radish, thinly sliced
  • 4 ounces mild blue cheese, crumbled


  1. In a small saucepan over medium heat, bring bourbon to a boil. {if the alcohol in the bourbon ignites, quickly cover saucepan with a tight-fitting lid to tamp out the flame; then remove the lid.} 
  2. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes. Transfer to a ramekin and refrigerate until well chilled.
  3. In a small bowl, whisk together olive oil, vinegar, syrup, salt, pepper, and reserved bourbon. Set aside.
  4. In a small skillet over medium-low heat, cook bacon until crispy, 5 to 6 minutes. Transfer to a paper-towel lined plate. Set aside.
  5. In a large bowl, combine spinach, pecans, apple, radish, blue cheese, and reserved bacon. Toss with reserved vinaigrette. 

recipe from Country Living Magazine