Wilted Spinach Salad with Warm Black Pepper and Honey Dressing


This salad was inspired by a Tyler Florence recipe, but I made some changes based on what I needed to use and what I knew my kids would eat (more hard-boiled eggs than his recipe calls for and diced apples).  Wilting the spinach gives it a more substantial texture.  Together with the warm vinaigrette, this feels hearty and would make a great wintertime salad.  Perfect for these freezing New Jersey Spring evenings.

Wilted Spinach Salad with Warm Black Pepper and Honey Dressing

(adapted from The Ultimate Spinach Salad with Bacon, Black Pepper and Honey, Tyler’s Ultimate Cookbook)

6 large eggs

4 bacon slices, cut crosswise into thin strips

1 onion, sliced

2 garlic cloves, sliced

2 tablespoons honey

1 tablespoon apple cider vinegar

2 pounds baby spinach

1 apple, diced

3 ounces goat cheese, crumbled

Kosher salt and freshly ground black pepper

Put the eggs in a small saucepan and cover with cold water. Bring to a simmer over medium-high heat, turn the heat off and let the eggs sit for 9 minutes. Lift the eggs out of the pan and place in a bowl with ice water; peel the eggs. Cook the bacon in a big skillet and cook for 3 to 4 minutes over medium heat to render the fat. Scoop the bacon out and set aside onto a plate, leaving the fat in the pan. Add the onion and garlic and cook for 5-6 minutes, until soft. Add the honey and vinegar and keep cooking until the onion has caramelized, about 5 more minutes. Toss the spinach into the pan, sprinkle with salt and pepper, and toss with tongs until the spinach is just wilted, about 30 seconds. Dump the spinach out into a bowl and add the diced apples and goat cheese. Halve the eggs and arrange on top of the salad.  Sprinkle with cooked bacon pieces.



  1. Anonymous says:

    This was very yummy! I also added baby kale with spinach.

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