Spinach and Apple Salad with Bacon
 

Serves 4
2 apples

a few drops of fresh lemon juice
l,I4 lb (120 g) sliced bacon
1 tablespoon Dijon mustard
1-2 tablespoons balsamic vinegar
salt
white pepper
14 cup (2 fl oz/60 ml) extra-virgin olive oil
1(2 lb (250 g) spinach, stemmed and washed
12 black olives, pitted and chopped
2 eggs, hard-cooked and cut into wedges, for garnish




Choose young spinach leaves for this salad. If only more
mature leaves are available, tenderize them by sprinkling
with lemon juice and allowing them to "marinate" for a
few minutes.

Peel the apples, if desired, then core and chop. Place in
a bowl, sprinkle with the lemon juice and toss lightly;
set aside.

In a frying pan over high heat, fry the bacon .until
crisp, about 5 minutes. Transfer to paper towels to drain.
Cut into small pieces; set aside.
In a small bowl stir together the mustard and vinegar,
salt and white pepper to taste until well mixed. Add the
oil and stir vigorously until blended. Set aside for a few
minutes to allow the flavors to blend.

Place the spinach leaves in a salad bowl. Add the
apples, bacon, olives and dressing and toss well. Garnish
with the egg wedges and serve