Ingredients8 oz. baby spinach8 pieces bacon, chopped1 1/2 TB TB Cabernet Franc1 1/2 TB white vinegar1 tsp sugar1/2 tsp Dijon mustard3 jars of Wine Jelly4 large shiitake mushrooms, sliced1 loaf of Challah, or similar bread
DirectionsWash & 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.