I’m not from Kentucky and I don’t drink Bourbon, but I became intrigued when I found this recipe for Bourbon vinaigrette. It seemed like a fun way to jazz up my spring salad. The Bourbon vinaigrette gives this crunchy hearty salad the perfect kick. The radishes, green apple and candied pecans are a perfect forkful. This salad is full of flavor…plus doesn’t it just sound cool?
Note: You will have leftover dressing. It will keep up to a week in the fridge.
Spinach Salad With Pecans, Bacon, Feta and Bourbon Vinaigrette
Author: Tonja Engen
- Bourbon Vinaigrette:
- ⅓ cup apple cider vinegar
- 1 tablespoon light brown sugar
- 3 tablespoons bourbon
- 2 teaspoons Dijon mustard
- ¾ teaspoon salt
- ½ teaspoon freshly ground pepper
- ⅔ cup olive oil
- 8 ounces Bacon, diced
- 8 ounces spinach
- ½ cup candied pecans (I bought mine at Trader Joes)
- 1 green apple, cored and cut into matchsticks
- 1 radish, sliced into thin rounds
- 4 ounces feta cheese, crumbled
- Whisk together vinegar, brown sugar, bourbon, Dijon mustard, salt, and pepper in a medium bowl. Add olive oil in a slow, steady stream, whisking constantly until smooth. Keep refrigerated; bring to room temperature when ready to use.
- Dice the bacon and cook over medium high heat until crisp. Transfer to a paper towel. Combine the remaining salad ingredients in a large bowl and add the bacon. Toss gently with the bourbon vinaigrette and serve immediately.