Wow, a little more than 1 week before the big day! Hoping you all a very happy, heart-filled time with your family and friends. I feel so lucky to be able to share in a fairly consistent holiday routine every year. Although there have been changes along the way, I find myself to be more grateful as each year passes. A more balanced heart and less worry about the petty small things in life….because I find myself very fortunate to have a healthy life and a very strong family to keep me going.
Christmas Eve is a very special day for me. I remember it fondly growing up…30 some of us packed in a little white house (Grandma T’s) on the NE side of town. The smell of sauerkraut and kielbasa cooking away on the basement stove, Christmas jingles in the background, clanking of wine glasses and peaking of presents. It was a day where young innocent hearts played together, laughed together and sang together (nails on a chalkboard-but we didn’t care). Excited faces, wrestling boys and primping girls. The parents were decked out in big hair, glasses that covered the whole face and smiles from ear to ear. No matter how big or small the gift, the gift was being together trying to leave all other worries out in the cold, snowy weather.
I surely wish you a very Merry Christmas and an unforgetable time with your family and friends on this very cold & snowy Christmas this year. May your hearts be warm and your ovens be full!
Spinach Salad with Warm Bacon Vinaigrette
- 8 ounces young spinach
- 2 large eggs
- 8 pieces thick-sliced bacon, chopped
- 3 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 2 tablespoons dried cranberries
- 4 large white mushrooms, sliced
- 3 ounces red onion (1 small), very thinly sliced
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into a small pot and cover with cold water by at least 1-inch. Once the water comes to a boil, boil for 8-10 minutes. Leave the eggs in the water for an extra 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms, cranberries and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.