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Warm Spinach Salad with Beemster
Warm Spinach Salad with Beemster and
Bacon-Thyme Dressing
Lunch entrée or side dish
Serves 2-4
½ cup Beemster® Classic, shaved into curls
2 cups spinach or garden orache
6-8 slices of bacon
2 cloves of garlic, chopped
1 red onion, cut into rings
1 tablespoon fresh thyme, chopped
3 tablespoons balsamic vinegar
1 tablespoon mustard
3 tablespoons olive oil
Salt and pepper to taste
¼ cup roasted pine nuts or chopped walnuts
Wash the spinach and remove any unsightly leaves.
Drain the spinach leaves and place them in an
attractive bowl. Fry the bacon until crispy. Remove
the bacon from the pan and cool. Briefly sauté the
garlic and onion in the bacon fat, stirring
continuously. Remove the pan from the flame and
add the thyme, vinegar and mustard. Mix well. Add
the olive oil and season with salt and pepper to
taste. Return the pan to the flame and bring to a
boil. Once it boils, pour the dressing on top of the
spinach and mix well. Garnish with crumbled bacon
and cheese curls. Serve immediately.
Bacon-Thyme Dressing
Lunch entrée or side dish
Serves 2-4
½ cup Beemster® Classic, shaved into curls
2 cups spinach or garden orache
6-8 slices of bacon
2 cloves of garlic, chopped
1 red onion, cut into rings
1 tablespoon fresh thyme, chopped
3 tablespoons balsamic vinegar
1 tablespoon mustard
3 tablespoons olive oil
Salt and pepper to taste
¼ cup roasted pine nuts or chopped walnuts
Wash the spinach and remove any unsightly leaves.
Drain the spinach leaves and place them in an
attractive bowl. Fry the bacon until crispy. Remove
the bacon from the pan and cool. Briefly sauté the
garlic and onion in the bacon fat, stirring
continuously. Remove the pan from the flame and
add the thyme, vinegar and mustard. Mix well. Add
the olive oil and season with salt and pepper to
taste. Return the pan to the flame and bring to a
boil. Once it boils, pour the dressing on top of the
spinach and mix well. Garnish with crumbled bacon
and cheese curls. Serve immediately.
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