Warm Spinach Salad with Cannellini Beans and Shrimp

1. 1

   Spread the spinach on a large platter.

2. 2

   In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes.

3. 3

   Drain off all but 2 tablespoons of the bacon fat.

4. 4

   Season the shrimp with salt and pepper and cook it with the bacon over moderately high heat until just white throughout, about 4 minutes.

5. 5

   Add the beans, season with salt and pepper and toss until heated through, about 1 minute.

6. 6

   Scrape the shrimp and beans onto the bed of spinach.

7. 7

   In the same skillet, heat 1 tablespoon of the olive oil.

8. 8

   Add the shallot and cook over moderately low heat until softened, about 1 minute.

9. 9

   Add the mustard to the skillet and whisk in the red wine vinegar, then whisk in the remaining 1/4 cup of olive oil.

10. 10

    Season the dressing with salt and pepper, pour it over the salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.