Hello friends, remember me?  It’s that old blog you’ve forgotten about. Today I thought I’d post some old-school deliciousness: spinach salad with warm bacon dressing. Here’s my spin on the 100-year-old classic.  Traditionally its a wilted salad, but that’s because the recipe was concocted when there was only one type of spinach readily available: the giant, gritty full grown leaves.  I prefer to keep some of the fresh crispness in the baby spinach to counter the rich, tangy dressing.  BTW, this makes a great, speedy weeknight dinner for two.

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I’m a big advocate for whisking up a super simple salad dressing rather than relying on the fatty, chemically bottled alternatives from the super market. I mean, seriously, it takes all of 3 minutes.   Typically I just rock a vinaigrette on some baby greens.  Tonight, however, I spotted a mixed container of mache and butter lettuce on the refrigerated shelf at Trader Joes, which made me a very happy lady.  If you’ve never tried mache, do it.  Do it now.  It’s tiny, sweet, tender and slightly nutty.  And for a lettuce as mild and gentle as mache, this called for a special dressing.
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