Ingredients
Scale
- 6–7 cups baby spinach
- 3 slices of bacon, chopped
- 1 pound shelled and deveined large shrimp
- Salt and freshly ground pepper, to taste
- 1 – 15-ounce can cannellini beans, drained and rinsed
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 small shallot, minced
- 1 tablespoon Dijon mustard
- 1/4 cup red wine vinegar
- 1 teaspoon brown sugar
- Pinch of red pepper flakes
Instructions
- Spread the spinach on a large platter or serving dish. In a large skillet, cook the bacon over medium heat until crisp, about 4 minutes.
- Drain off bacon fat reserving 2 tablespoons. Leave bacon in skillet.
- Season the shrimp with salt and pepper and cook it with the bacon, in skillet over medium high heat until just opaque, about 4 minutes.
- Add the beans and toss with shrimp and bacon for about 1 minute.
- Place the shrimp, bean bacon mixture onto of spinach.
- In the same skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over low heat until softened.
- Whisk the mustard, red wine vinegar, brown sugar, and pepper flakes into the skillet with the shallots.
- Whisk in the remaining 1/4 cup of olive oil. Season with salt and pepper to taste.
- Pour warm dressing over the salad and serve