2
teaspoons
Natural Grocers Brand Raw and Unfiltered Clover Honey
1⁄4
cup
Natural Grocers Brand Organic Apple Cider Vinegar
6
cups
organic spinach
Heat a large skillet over medium heat. Add the bacon and cook, turning occasionally, until the bacon is crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Drain and reserve all but about 1 tablespoon of bacon grease from the pan. Set the reserved bacon grease aside.
Return the skillet to the burner and add the shrimp. Season with salt and pepper. Cook, stirring frequently, until the shrimp is just cooked through, 5-6 minutes. Add the beans, stir well, and cook until the beans are heated through, about one minute longer.
Using a slotted spoon, transfer the shrimp and bean mixture to a large serving bowl or platter. Drain any shrimp juice from the pan and wipe the pan clean with a paper towel.
Return the pan to the heat and add 2 tablespoons of the reserved bacon grease and the olive oil. Add the shallots and cook, stirring occasionally, until just translucent, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Turn the heat off and add the mustard, honey, and apple cider vinegar. Whisk with a fork to combine.
Crumble the bacon while the shallot and garlic cook.
Add the spinach to the bowl with the shrimp and beans, then add the dressing and crumbled bacon. Mix the salad thoroughly with tongs, coating the spinach with the dressing and distributing the ingredients evenly. Taste and season with salt and/or pepper if desired. Serve immediately.
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Denver - Design District - Alameda and Broadway