Spinach Salad with Curry Vinaigrette

Ingredients

• 0.25 pounds slab bacon
• 1 tablespoon curry powder
• 3 tablespoons red wine vinegar
• 1 tablespoon prepared Dijon-style mustard
• 9 tablespoons vegetable oil
• salt and pepper to taste
• 12 cups flat leaf spinach - rinsed , dried and stems removed
• 12 freshs mushrooms , sliced

Instructions

1. 1

   Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.

2. 2

   In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.

3. 3

   In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.

4. 4

   In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.