Spinach Salad with Bacon and Brown Sugar Walnuts

Makes 12 servings

Marilyn Paterson

ingredients

Salad

2 tbsp white wine vinegar
1 tbsp Dijon mustard
1 1/2 tsp chopped fresh thyme
1 garlic clove, minced
6 tbsp olive oil
8 bacon slices coarsely chopped
10 cups (packed) fresh spinach leaves (about 10 ounces)
1 1/4 cups (packed) fresh basil leaves, coarsely torn
1 12-ounce container grape tomatoes
Brown Sugar Walnuts

Brown Sugar Walnuts

2 tbsp (1/4 stick) unsalted butter
3 tbsp (packed) brown sugar
1/4 tsp salt
1/8 tsp ground allspice
1 cup walnut halves
1 tbsp dark molasses

directions

Salad

1
Whisk white wine vinegar, Dijon mustard, chopped thyme, and minced garlic in medium bowl to blend. Gradually whisk in olive oil Season dressing to taste with salt and pepper.
2
Cook bacon in large skillet over medium high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Combine spinach, basil and tomatoes in large bowl. Add bacon and most of walnuts. Toss with enough dressing to coat. Sprinkle with remaining walnuts and serve

Brown Sugar Walnuts

Melt butter in medium skillet over medium heat. Add sugar, salt and allspice. Stir until sugar dissolves and syrup bubbles. Add walnuts. Stir until syrup coats nuts, about 2 minutes. Add molasses; toss to coat, about 1 minute longer. Transfer nuts to sheet of foil; cool.

Source: BA - June 2008