Ingredients
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-size red onion, cut into paper-thin slices
1/3
cup white wine vinegar
4
ounces chilled soft fresh goat cheese, crumbled (about 1 cup)
Directions
1.
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.
2.
Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.
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