Baby Spinach & Pine Nut Salad With Creamy Bacon Dressing - cooking recipe

Ingredients

FOR THE DRESSING
2 slices bacon, trimmed of fat and cut into thirds
1/2 cup good quality whole egg mayonnaise (like Thomay)
1 1/2 tablespoons water
FOR THE SALAD
2 eggs
50 g pine nuts
150 g baby spinach leaves, washed and dried

Preparation

FOR THE DRESSING.
Cook the bacon in a non stick pan over a high heat for about 5 minutes or until crispy.
Place the bacon, mayonnaise and water in a food processor and process until the bacon is finely chopped.
FOR THE SALAD.
Place the eggs in a saucepan of cold water, bring to the boil and cook for 7 minutes.
Rinse the eggs under cold water, peel and cut into wedges.
In the pan you used to cook the bacon, cook the pinenuts over a medium/high heat for 1-2 minutes until toasted- beware they burn easily.
TO SERVE.
Place the spinach on a serving plate, scatter with the pine nuts and egg wedges.
Drizzle with the dressing.