Recipe Instructions:
Ingredients
3 slices thick cut bacon
1 15-oz can cannellini beans, drained and rinsed
1 clove garlic, minced
8 oz baby spinach
parmesan cheese, shaved
Dressing
4 tbsp olive oil
1 tbsp sherry vinegar
1 tsp mustard
1 tsp lemon zest
1 tbsp minced shallots
1 tsp kosher salt
Instructions
Cook bacon over medium heat in a skillet until browned and crispy, turning every so often so they brown evenly on both sides. Transfer the bacon to a paper towel lined plate. Pour off all but 1 tablespoon of the bacon fat.
Add the beans to the skillet and saute them until they are warmed through and have taken on the flavor of the bacon fat. Add the garlic and saute for 30 seconds.
Remove the pan from the heat. Mix together all the dressing ingredients in a bowl and then pour the dressing into the skillet with the beans. Stir to warm it through.
Divide the spinach among four salad bowls, then top each with a portion of the beans and dressing. Crumble the bacon over and shave some parmesan on top.
