"Our family vacations in Albany, New York, wouldn’t be the same without one dinner at Nicole’s Italia in nearby Guilderland," says Stephanie Clauson, Wayne, New Jersey. "I’d love to get the recipe for the spinach salad.'
Recipe information
Yield
Makes 6 servings
Ingredients
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons honey
2 10-ounce bags ready-to-use spinach
3 cups sliced mushrooms (about 8 ounces)
1 cup pitted Kalamata olives or other brine-cured black olives
10 slices bacon, cut into 1/2-inch pieces
1 3/4 cups crumbled Gorgonzola cheese (about 6 ounces)
1/4 cup whipping cream
Preparation
Whisk first 3 ingredients in small bowl to blend. Season to taste with salt and pepper. Place spinach in large bowl. Arrange mushrooms and olives over spinach. Cook bacon in heavy skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings. Reduce heat to medium-low. Add cheese, cream and mustard mixture to skillet. Stir just until melted and smooth (do not boil). Pour warm dressing over salad. Sprinkle salad with bacon.
