Potato Leek Soup with Spinach Salad and Bacon Vinaigrette


  • 6 oz. Baby Spinach
  • 4 Thick Bacon Slices
  • ½ Red Onion, thinly sliced
  • 3 Tbsp. Reserved Bacon Grease
  • 3 Tbsp. Red Wine Vinegar
  • 1 tsp. Honey
  • ½ tsp. Dijon Mustard
  • Salt, to taste
  • Candied Almonds


  1. Cut the bacon slices crosswise into 1/4-inch pieces. Cook in a skillet until just brown. Remove heat and set aside in a bowl.
  2. Whisk together the red wine vinegar, honey and Dijon. Add the hot bacon grease and whisk to emulsify. Season with salt, to taste.
  3. Divide the spinach onto four salad plates. Top with the browned bacon pieces, red onions and candied almonds before drizzling the salad with dressing.
  4. Serve immediately alongside warm bowls of Potato Leek Soup.


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