This is my take on a classic spinach salad when faced with an urge for one and being in possession of an unripe avocado. Despite the bacon, this felt rather healthy, probably because of the amount of roughage I felt that I was consuming! And, because of that, this is very filling, a meal salad not a side one.
2 cups greens ( I used kale and radicchio but spinach would work, as would dandelion greens) shredded or torn into bite-sized pieces
2 rashers bacon, cut into lardons
1 shallot, peeled, halved and cut in half moons
1 Tbsp dried cherries or cranberries
2 tsps olive oil
2 tsps red wine vinegar
1 1/2 tsps Dijon mustard
1 tsp Silan or honey
Put the salad greens in a salad bowl along with the olive oil and massage the oil into the leaves so as to slightly tenderize them. Set aside.
Place the bacon pieces in a skillet along with the shallot and cook until all of the fat has rendered and the bacon is crisp, a couple of minutes. Stir occasionally to keep the shallot from burning.
When the bacon is cooked, pour off the excess fat and stir in the red wine vinegar, the mustard and the dried fruit. Bring to a rolling boil and pour over the oiled leaves. Toss to combine.
The hot dressing will slightly wilt the leaves. Check for seasoning before eating.