Spinach Salad with Curry Vinaigrette
Crispy, chewy bacon, sliced mushrooms, and a homemade toasted curry vinaigrette are combined with fresh spinach leaves.
Remove the rind from the bacon and chop into cubes measuring 1 inch.
To cook the bacon, use a big, deep skillet.
Cook until crispy and browned over medium-high heat.
To keep bacon warm, cover it and lower the heat to the lowest setting.
Curry powder should be heated in a small, dry skillet until fragrant, about 30 seconds, while stirring frequently.
Get rid of the heat.
Mix the mustard and vinegar in a medium bowl.
Oil can be added in a thin stream; whisk continuously until all of the oil has been incorporated.
Stir in the curry powder until smooth.
Use salt and pepper to taste to season.
Toss the bacon, spinach, mushrooms, and vinaigrette in a big bowl until everything is well-coated.
Serve right away after adjusting the salt and pepper to taste.