April 5, 2012

Warm Spinach, Asparagus & Bacon Salad

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Warm Spinach, Asparagus & Bacon Salad


9 Bean Rows red onion
9 Bean Rows spinach
9 Bean Rows eggs
9 Bean Rows asparagus
Farm fresh local bacon
Green onion infused olive oil (recipe link)
Food for Thought organic wild leek vinegar
Food for Thought organic cherry honey mustard
Sea salt and pepper


Slice one half cup asparagus per salad, add to warm pan with one teaspoon oil and cook for a few minutes. Add three slices bacon per salad to pan, cook, remove bacon to drain and cool. Remove stems from spinach and tear into bite size pieces. Add three-four cups spinach per salad to warm pan with one teaspoon oil, stir leaves, cover and remove from heat and let spinach wilt for a few minutes, then plate spinach. Add one half teaspoon oil to pan and add eggs (one egg per salad); season with salt and pepper. Cover eggs with lid and cook until whites are done but the yokes are a tad runny. Mix one tablespoon mustard, one tablespoon oil and two tablespoons vinegar with a little sea salt. Cut bacon slices, slice red onion and add to plated greens with asparagus, one cooked egg and drizzle with one tablespoon dressing.