Michael's spinach salad is filled with so many delicious ingredients! It's perfect for any meal!
things you'll need.
2 Tspn Extra Virgin Olive Oil (more as needed)
8 oz Bacon cut into 1-inch by 1/4-inch pieces
1 Shallot (thinly sliced)
6 oz Cremini Mushrooms (halved if large)
1/2 Cup Chicken Stock or Water
6 Tblspn Balsamic Vinegar (more to taste)
4 Eggs (large)
Salt and Black Pepper (to taste)
8 oz Fresh Spinach Leaves stemmed (about 8 cups loosely
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 1 Tspn Extra Virgin Olive Oil 8 oz Bacon cut into 1-inch by 1/4-inch pieces
instructions Heat a saute pan glazed with 1 teaspoon of the olive oil over medium-high heat. Add the bacon pieces and saute them until they develop a crispy exterior but remain tender on the inside, adjusting the heat as necessary, 5-10 minutes.
ingredients 1 Shallot (thinly sliced) 6 oz Cremini Mushrooms (halved if large) 1/2 Cup Chicken Stock or Water
instructions Add the shallot and saute until it is translucent, another minute or two. Add the mushrooms, and once they begin to soften, after about 2 minutes, add the stock, scraping the browned bits from the bottom of the pan as the liquid comes to a boil.
ingredients 6 Tblspn Balsamic Vinegar (more to taste) Extra Virgin Olive Oil (to taste)
instructions Reduce the pan liquid by half. Add the balsamic vinegar, bring to a simmer, and then remove the pan from the heat. Taste the pan sauce looking for a proper balance of fat and acidity. If the sauce taste too fatty, add another dash of balsamic. If it's too acidic, correct it with additional extra-virgin olive oil.
ingredients 1 Tspn Extra Virgin Olive Oil 4 Eggs (large) Salt and Black Pepper (to taste)
instructions Heat a large nonstick pan over medium-low heat. Glaze the pan with the remaining teaspoon of olive oil and crack in the eggs, taking care not to break the yolks. Season each egg with a pinch of salt and some black pepper. Fry the eggs gently until the whites are cooked through but the yolks remain runny. Tip: To cook the eggs faster cover pan with another pan.