Exceptional Italian Olive Oils & Artisan Balsamic Vinegars
L'arte dell'Olivo
  • Home
  • Olive Oils
    • Olive Oils
    • Production
  • Balsamics
    • Balsamic Vinegar - Production
  • Order
  • Recipes
    • Cocktails >
      • Blood Orange & Basil Spritzer
      • Nuovo Balsamic Bloody Mary
      • “Sangue di Maria” Bloody Mary Elixir
      • Raspberry Balsamic Martini
      • Raspberry White Balsamic Prosecco Aperitivo
    • Appetizers >
      • "Potato candy" with Flavors of Lemon and Rosemary
      • Smoked Salmon on Endive Spears with a L'arte EVOO & Balsamic Caper Vinaigrette
      • Tuscan White Bean Hummus Dip
      • Carpaccio of Zucchini with L'arte Lemon White Balsamico
      • Endive Boats with L'arte Balsamic and EVOO Marinated Vegetables
      • Endive Spears with Tuscan White Bean Radicchio Salad
      • Fettunta (the original Tuscan garlic bread)
      • Deviled Eggs with L'arte Balsamic
      • L'arte Olive Oil Dip Recipe
      • Tangy Fresh Mediterranean Lentil Salad
    • Breads and Cakes >
      • Chocolate Cupcakes
      • Focaccia
      • Rosemary & Sea Salt Bread
      • Savory Bread Rings
    • Pasta Plates >
      • Spaghetti Aglio, Olio, e Peperoncino (garlic, oil & red pepper flakes)
      • Pasta with fresh cherry tomatoes
    • Salads >
      • Broccoli Bacon Salad
      • Kale Salad with Balsamic Yogurt Vinaigrette
      • L'arte Ranch Dressing
      • Shrimp Avocado Salad
      • Shrimp Veggie Salad
    • Soups >
      • L'arte Chick Pea Soup
      • Roasted Pumpkin Soup
    • Fish and Meats >
      • Baked Oven Roasted Chicken
      • Grilled Scallops L'arte Style
      • Truffle Balsamic Roasted Chicken with Mushrooms
      • Chicken Piccata L'arte Style
      • Keith's Famous Hamburger Recipe
      • L'arte Filipino Chicken Adobo
      • L'arte Lemon Balsamic Chicken with Mushrooms and Peas over Quinoa
      • Lemon-Truffle Balsamic Marinade
      • Orange Glazed Rosemary Balsamic Chicken
      • Pomegranate or Raspberry Balsamic Chicken with Thyme
      • Oven Roasted Salmon w/Lemon Thyme Balsamic Glaze
      • Rosemary Glazed Lamb Chops
      • Oysters L'arte
    • Side Dishes >
      • Gourmet Coleslaw w/ Spicy Pepper Balsamic
      • Balsamic Glazed Brussel Sprouts
      • Balsamic Glazed Squash & Aged Cheese Shards
      • Fagioli - Tuscan Beans
      • Farro with Pistachios, Mixed Herbs and Golden Raisins
      • Grilled Brussel Sprouts
      • Hearty Roasted Vegetables with L'arte Olive Oil
      • Mashed Sweet Potatoes w/Garlic & Rosemary Balsamic
      • Middle Eastern Spiced Trasimeno Fagiolini
      • Moroccan Lentil Salad
      • Nuovo EVOO Mashed Potatoes
      • Pomegranate Balsamic Glazed Carrots
      • Roasted Brussel Sprouts, Asparagus and Cauliflower with L'arte Olive Oil
      • Roasted Cauliflower with Shallot and Truffle White Balsamic
      • Roasted Vegetable Hummus
      • Rosemary Balsamic Pan Glazed Chickpeas
      • Shaved Fennel Mixed Salad with Blood Orange & Basil Vinaigrette
      • Spicy Toasted Garbanzo Beans & Pistachios
      • Summer Estrusco Bean Salad
      • Truffled Potato Salad
      • Wilted Spinach Salad w/Raspberry Balsamic Bacon Dressing
    • Sandwiches >
      • Oregon Tuna Melts
    • Desserts >
      • Fruit Salad w/Raspberry Balsamic
      • L'arte Chocolate Chip Cookies
      • Lemon Tart
      • Strawberries in Balsamic
      • White Balsamic Sauteed Apples
  • FreshPress
  • Get E-mail!
  • The O-Blog
  • Who We Are

 Wilted Spinach Salad with Raspberry White Balsamic Bacon Dressing

Inspired by Deliciousbydesign

INGREDIENTS:
  • 8 C Baby Spinach
  • 4 Hard-boiled Eggs
  • 3 Pieces Bacon
  • ¼ Red Onion
  • ¼ C Crumbled Feta
  • ¼ C Dried Cranberries
  • 2 Tbsp Almonds
  • 2 Cloves Garlic
  • 3 Tbsp. L’arte Raspberry Balsamic Vinegar
  • Salt and Pepper
​
​​​DIRECTIONS:
  1. Hard-boil the eggs by placing eggs into pot and cover with cool water. Bring to a low boil and set the timer for 10 minutes. Drain and run cool water over the cooked eggs to stop cooking. Peel and set aside. I like to serve them slightly warm. If you prefer them cold, then make earlier in the day and refrigerate.
  2. Slice bacon into small pieces and fry. Remove the cooked bacon and place on paper towels to soak up any extra grease. Reserve the bacon grease in the pan for later.
  3. Measure cleaned spinach into a large mixing bowl.
  4. Slice your red onion. Measure out your dried fruit, sliced almonds, and feta cheese and set ingredient aside.
  5. Warm your bacon grease until it gets hot again. Turn off they heat. Mince garlic and add to hot bacon grease along with red vinegar to make a warm vinaigrette to dress the spinach.
  6. Pour vinaigrette over spinach and toss. The spinach should wilt ever so slightly and have a nice sheen.
  7. To Build your salad, lay down two cups of greens and the center of a salad plate. Slice an egg and lay it along the side of the plate. Sprinkle bacon, pine nuts, feta, dried fruit, and sliced onion over the top of the greens. Finish with cracked pepper and a sprinkle of salt (if you like extra). Drizzle aged balsamic over the top and enjoy.
Proudly powered by Weebly