Warm Spinach, Mushrooms and Goat Cheese Salad

Chef Richard 4 Servings 20 minutes

Applewood-smoked bacon would be especially delicious in this salad. Or, for an Italian touch, substitute an equal amount of pancetta (Italian Bacon).


  • 6 bacon slices, chopped
  • 1 large red bell pepper, cut lengthwise into thin strips
  • 12 ounces crimini (baby bella) mushrooms coarsely chopped
  • 1 10-ounce bag spinach leaves
  • 1/2 medium red onion, cut into paper-thin slices
  • 2/3 cup olive oil
  • 1/3 cup white wine vinegar
  • 2 tablespoons sugar
  • 4 ounces chilled soft fresh goat cheese, crumbled (about 1 cup)


  • Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes.
  • Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes.
  • Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
  • Add oil, vinegar and sugar to reserved skillet; bring to boil, whisking until sugar dissolves.
  • Season dressing salt and pepper. Toss salad with enough warm dressing from skillet to coat.
  • Season with salt and pepper. Divide salad among plates. Sprinkle with goat cheese.