Warm spinach, mushroom and bacon salad with cheese toast and balsamic vinegar dressing Recipe

Warm spinach, mushroom and bacon salad with cheese toast and balsamic vinegar dressing Recipe

  • 85g/3oz spinach
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 2 rashers smoked streaky bacon, chopped
  • 85g/3oz chestnut mushrooms
  • 2 slices ciabatta, toasted
  • 70g/2½oz Port Salut cheese
  1. Preheat the grill to medium.
  2. For the salad, place the spinach into a large bowl, drizzle over the balsamic vinegar and olive oil and stir to coat the leaves.
  3. Heat a frying pan and fry the bacon for 3-4 minutes, until crisp. Add the mushrooms and fry for 3-4 minutes. Add the bacon and mushrooms to the bowl with the spinach and stir well.
  4. For the cheese toast, place the toasted ciabatta slices onto a baking sheet, top with the cheese and grill until the cheese is bubbling and melted.
  5. To serve, place the salad into a serving dish and top with the cheese toast.
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