Just Have to Share – Baby Spinach & Pine Nut Salad with Creamy Bacon Dressing

As we become more and more established in spring, it’s time to look at some lighter meals. This salad is fantastic. I thought it would be good, but I did not expect it to be this good.

SERVES 2 -4

FOR THE DRESSING

• 2 slices bacon, trimmed of fat and cut into thirds
• 1/2 cup good quality whole egg mayonnaise (like Thomay)
• 1 1/2 tablespoons water

FOR THE SALAD

• 2 eggs
• 50 g pine nuts
• 150 g baby spinach leaves, washed and dried

DIRECTIONS

• Cook the bacon in a non stick pan over a high heat for about 5 minutes or until crispy.
• Place the bacon, mayonnaise and water in a food processor and process until the bacon is finely chopped.

FOR THE SALAD.

• Place the eggs in a saucepan of cold water, bring to the boil and cook for 7 minutes.
• Rinse the eggs under cold water, peel and cut into wedges.
• In the pan you used to cook the bacon, cook the pinenuts over a medium/high heat for 1-2 minutes until toasted- beware they burn easily.

TO SERVE.

• Place the spinach on a serving plate, scatter with the pine nuts and egg wedges.
• Drizzle with the dressing.

If you decide to make these, take a photograph and email me at diaryofafirstchild at gmail dot com and I will add it here. Alternatively leave a link to where you’ve uploaded it!