Spinach Salad with a Warm Bacon Vinaigrette

This is a classic steak house salad that is very easy to make at home!  Enjoy with any of my steak recipes for a steak house treat at home at a fraction of the price.  Cipollini onions are being used, but shallots can be used instead. Makes 4 dinner salads. Adjust ingredient amounts for the number of people eating.


6 oz. of organic baby spinach, rinsed and drained
2 tablespoons of olive oil
5 cipollini onions thinly sliced
1 teaspoon of sugar
10 pieces of pre-cooked bacon cut into small pieces
1/2 cup of white wine vinegar
1/4 cup of honey
1/4 cup of olive oil
Dash of kosher salt and freshly cracked pepper
1/4 pound of blue cheese crumbled – do not buy the prepared crumbled kind


In a medium sized skillet, heat the two tablespoons of olive oil over medium high heat. Add onions and sauté until edges begins to brown. Add sugar and stir until caramelized and add bacon. Sauté until bacon is slightly crisp. Add all other ingredients except for the spinach and cheese and stir until mixture begins to bubble. Let it bubble for just a few minutes to thicken. In a large mixing bowl, transfer spinach and pour vinaigrette over top. Mix together and transfer to four salad plates or bowls and top each with crumbled blue cheese.

Suggested Beverage

Try Joel Gott Cabernet Sauvignon (California), Becker Vineyards Cabernet Sauvignon Reserve (Texas), Deerfield  Merlot Cuvée North Cost Sonoma County (California) or J. Lohr Paso Robles Merlot (California).

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