Spinach Salad

1. 1

   Heat 2 tablespoons of the oil in a large skillet over medium heat.

2. 2

   Add the bacon, cook until crisp, then drain on paper towels.

3. 3

   Pour all but 2 tablespoons of the fat out of the pan.

4. 4

   Toss in the mushrooms, and cook just until wilted, about 2 to 3 minutes.

5. 5

   Combine the mushrooms and bacon in a large serving bowl, and scatter the baby spinach on top.

6. 6

   Set the skillet over high heat.

7. 7

   Pour the vinegar into the pan and bring just to a boil, then remove from heat and pour over the salad.

8. 8

   Drizzle with the remaining 2 tablespoons olive oil, and sprinkle with the grated cheese.

9. 9

   Toss, and serve immediately.

No additional tips available.