• 8 oz. baby spinach
  • 8 pieces bacon, chopped
  • 1 1/2 TB TB Cabernet Franc
  • 1 1/2 TB white vinegar
  • 1 tsp sugar
  • 1/2 tsp Dijon mustard
  • 3 jars of Wine Jelly
  • 4 large shiitake mushrooms, sliced
  • 1 loaf of Challah, or similar bread
  • Directions

    Wash & dry spinach and set aside. Fry bacon and drain on paper towel, reserving 3 TB of fat. Crumble and set aside. Transfer fat to a small saucepan on low heat and whisk in wine, vinegar, sugar, and mustard. Season with salt and pepper to taste. Slice bread and toast. Add sliced mushrooms to the spinach and toss. Add dressing and bacon and toss to combine. Place mixture onto bread rounds and serve.