Summer Salad

The sun-drenched days of summer are upon us at last and my thoughts turn to simple meals…

Spinach.  Mushrooms.  Grilled chicken.  Olives.  What could be better?

Except, perhaps, a drizzle of Honey Mustard Vinaigrette and bacon.

Summer Salad

Fresh baby spinach leaves

Fresh mushrooms, sliced

Grilled chicken breast, sliced  (great way to use up leftovers!)

Assorted olives

2 slices of bacon, diced, cooked & drained (for garnish)

Cook the bacon; set aside.  Arrange baby spinach leaves on a plate.

Alternate chicken and mushrooms around the circumference.

Mound olives in the middle.

(For a less fancy schmancy version, just toss everything in a bowl — it tastes the same and it’s faster.)

Prepare the vinaigrette.

Honey Mustard Vinaigrette

2 Tbsp. white wine vinegar

1/2 Tbsp.  honey, or to taste

1/2 Tbsp. Dijon mustard, or to taste

4 Tbsp. extra virgin olive oil

Kosher salt & freshly ground pepper

Combine vinegar, honey, and mustard in a measuring cup or small bowl.  Whisk in olive oil.  Season with salt and pepper to taste.  Drizzle over salad.  Garnish with bacon.

Lots and lots of bacon.

Enjoying the simplicity of summer,

~ Kim