The apple cider reduction takes this salad to the next level.
4 slices lean bacon, chopped fine
½ cup apple, finely chopped
1 hard boiled egg, chopped
1 red onion, chopped
2 Tbsp. cider vinegar
1 tsp. Dijon mustard
1 Tbsp. olive oil
1 lb. fresh spinach, washed and dryed
1 ½ cups Litehouse® Honey Crisp Apple Cider or Litehouse® Gala Apple Cider
2 Tbsp. Litehouse® Instantly Fresh Spring Onion
In a large skillet cook the bacon, stirring often until crisp. Drain on paper towels. Discard all but 1 Tbsp. of pan drippings (option: wipe out skillet with paper towel, add 1 Tbsp. olive oil). Add the spring onions, apple, and red onion, stirring for 1 minute over moderate heat. Add the vinegar, Litehouse® Cider, salt & pepper to taste and boil, stirring occasionally, for 8-10 minutes, or until it is reduced to about 1/2 cup. Whisk in the mustard and the oil. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with bacon top with hard boiled egg. Serve immediately.