Warm Baby Spinach Salad with Crisp Double Smoked Bacon, Sauteed Button Mushrooms, Toasted Pine Nuts, Mini Bocconcini balls, and Homemade Fresh Herb Croutons

Ingredients

4 cups baby spinach leaves
sea salt/ fresh cracked pepper
200 g baby bocconcini balls
2 cups fresh French bread, cubed
1 tbsp parsley, chopped
1 tbsp basil, chopped
2 cloves garlic, minced
extra virgin olive oil
3 tbsp red wine vinegar
½ cup pine nuts, toasted
200 g double smoked bacon, diced
8 cherry tomatoes, halved
1 cup button mushrooms, sliced
1 lemon, juiced
1 small yellow pepper, julienne
1 red onion, sliced finely

Method

• Preheat oven to 400’f _Prepare the croutons; cut bread into over size cubes, add garlic, parsley, basil, salt, pepper, and approx 4 tbsp extra virgin olive oil, mix and toss well. Place onto a baking sheet and in the oven until lightly golden and crisp. Do not over bake since you want the croutons to be slightly tender in the centre. Put aside.
• Wash and pat dry the baby spinach leaves, keep cool, put aside.
• Toast the pine nuts in the oven on a tray until golden; approx 7-10 minutes, put aside.
• In a skillet cook bacon until crisp, drain excess fat, or place on a paper towel, put aside.
• In the same skillet add 6 tbsp olive oil, heat add onions, season and saute until golden. Add mushrooms, season and saute for 3 minutes. Add the bacon, tomatoes, and peppers, season, and saute for 1-2 minutes. Turn off heat, add 3 tbsp red wine vinegar, and the juice of 1 lemon, stir.
• In a large bowl place spinach, croutons, pine nuts, and bocconcini. Add the warm mixture and toss gently.
  
  Serves 4
  
  
  Recipes created by Executive Chef Frank Abbinante