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Spinach, Mushroom and Bacon Salad
1/2 pound fresh spinach
8 slices of thick bacon
1 ripe avocado
Juice of 1/2 lemon
16 ounces of small/medium snow white (button) mushrooms
1 teaspoon chopped fresh scallions
6 ounces pitted ripe black olives, chopped or halved
2-4 ounces enoki mushrooms for garnish
Dressing:
4 teaspoons olive oil
1 tablespoon dry cooking sherry
1 tablespoon lemon juice
Pinch of superfine sugar
Pinch of dry mustard
Thoroughly wash and drain the spinach and remove all stems. Microwave or broil the bacon until it is really crisp. Leave to cool then cut into small pieces. Arrange the spinach in large salad bowl. Halve the ripe avocado and remove the pit and peel. Slice the avocado thinly, and toss in lemon juice. Arrange the avocado slices on the spinach. Add the mushrooms, top with olives and sprinkle with bacon and scallions. Mix all the dressing ingredients in a jar with a lid and shake well. Just before serving, pour dressing over salad. Garnish with enoki mushrooms.
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