Warm Baby Spinach Salad with Crisp Double Smoked Bacon, Sauteed Button Mushrooms, Toasted Pine Nuts, Mini Bocconcini balls, and Homemade Fresh Herb Croutons

Ingredients:

• 4 cups baby spinach leaves
• sea salt
• fresh cracked pepper
• 200 g baby bocconcini balls
• 2 cups fresh French bread, cubed
• 1 tbsp parsley, chopped
• 1 tbsp basil, chopped
• 2 cloves garlic, minced
• extra virgin olive oil
• 3 tbsp red wine vinegar
• 1/2 cup pine nuts, toasted
• 200 g double smoked bacon, diced
• 8 cherry tomatoes, halved
• 1 cup button mushrooms, sliced
• 1 lemon, juiced
• 1 small yellow pepper, julienne
• 1 red onion, sliced finely

Directions:

1. Preheat oven to 400’f
2. Prepare the croutons; cut bread into over size cubes, add garlic, parsley, basil, salt, pepper, and approx 4 tbsp extra virgin olive oil, mix and toss well. Place onto a baking sheet and in the oven until lightly golden and crisp. Do not over bake since you want the croutons to be slightly tender in the centre. Put aside
3. Wash and pat dry the baby spinach leaves, keep cool, put aside
4. Toast the pine nuts in the oven on a tray until golden; approx 7-10 minutes, put aside
5. In a skillet cook bacon until crisp, drain excess fat, or place on a paper towel, put aside
6. In the same skillet add 6 tbsp olive oil, heat add onions, season and saute until golden. Add mushrooms, season and saute for 3 minutes. Add the bacon, tomatoes, and peppers, season, and saute for 1-2 minutes. Turn off heat, add 3 tbsp red wine vinegar, and the juice of 1 lemon, stir
7. In a large bowl place spinach, croutons, pine nuts, and bocconcini. Add the warm mixture and toss gently

4 servings