Ingredients:
2 tablespoons gorgonzola, crumbled ( about 1 ounce)
1/2 tablespoon unsalted butter, softened
2 slices sourdough bread, 1/2 inch thick
4 -6 slices bacon
1/2 garlic cloves, minced and mashed to a paste with
1/8 teaspoon salt
2 -3 teaspoons red wine vinegar
1 teaspoon honey
2 tablespoons mayonnaise
1 tablespoon olive oil
8 ounces spinach, coarse stems removed
1/3 red onions, sliced very thin into rings
1 hard-boiled eggs, quartered
Directions:
Gorgonzola Croutons: Preheat oven to 375F; mash cheese and butter together with a fork and spread half on one side of each of the slices of bread; cut into 1″ pieces and place on a baking sheet, cheese side up.
If not making bacon twists go ahead and bake croutons until golden, about 15 minutes; if making bacon twists, the croutons and bacon can be baked together, so prepare the bacon twists.
Bacon Twists: Twist each slice of bacon tightly into a spiral and place on the rack of a broiler pan; press ends of bacon onto the pan, the twists will unravel a bit as they cook.
If baking both the croutons and bacon, put the croutons in the upper third of the oven and the bacon in the middle of the oven for 15 minutes, or until croutons are golden and bacon is crisp; drain the bacon on paper toweling.
Dressing: Combine all the ingredients and whisk until emulsified.
Salad: In large bowl toss together the spinach, croutons and onion; plate and add the bacon twists and egg;drizzle the dressing over the salad.
Servings: 2
Time preparation: 25 min.
Time total: 25 min.